Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.

Meanwhile, melt butter in a large saucepan or deep skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until soft, 5 to 7 minutes. Stir in ground turkey; cook until browned and crumbly, 5 to 7 minutes. Stir in flour, salt, and black pepper; cook for 5 minutes. Stir in Worcestershire sauce.

Stir in condensed soup, milk, and water; bring to a simmer. Cook, uncovered, for 10 minutes. Add sour cream; stir until heated through.

Serve over warm egg noodles.