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1. Place a large pot on the stove and turn the heat to high. Allow the water to come to a full, rolling boil. Once boiling, add in the whole wheat egg noodles, reduce the heat slightly and cook for between seven and 10 minutes, or until the noodles are tender. Remove the pot from the stove and drain the noodles. Place into a mixing bowl and set to the side.
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2. Meanwhile (while the noodles are cooking) combine the low fat sour cream, Greek yogurt and low sodium beef broth in a medium sized mixing bowl. Whisk together to thoroughly incorporate the ingredients, and set to the side. Place a large skillet on the stove, and turn the heat to medium. Add in the olive oil and allow to heat thoroughly.
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3. Then, add in the diced yellow onion and cool for about five minutes, or until the vegetable begins to get tender. Then, add in the garlic cloves and cook for an additional minute.
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4. Add the lean ground turkey to the pan, followed by the dried mustard powder, and cook until brown. Then, add the very thinly sliced button mushrooms to the pan, followed by the low fat sour cream sauce. Cook, stirring frequently until the sauce is heated thoroughly.
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5. Remove the pan from the heat, and place the mixture on top of the egg noodles. Serve the stroganoff immediately, preferably with a nice baguette.
