Melt the butter in a dutch oven or large saucepan over medium heat.
Add the onion and mushrooms and cook, stirring occasionally until onions are softened and most of the moisture from the mushrooms have evaporated, about 5 minutes.
Add the garlic and cook until fragrant, about 10 seconds.
Add the flour, paprika, 1/2 tsp salt, and 1/2 tsp pepper. Stir until everything is well combined and no white flour remains.
Slowly stir in the chicken broth and bring to a boil.
Stir in the turkey and reduce heat to low. Cover, stirring occasionally, about 10 minutes.
Cook the egg noodles according to package directions, drain and set aside.
Season the gravy with salt and pepper to taste and serve over the egg noodles.
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