Step 1: Slice the wild turkey breast into thin strips, about 1/4 to 1/2 inch thick and 2 inches long, cutting against the grain. Pat the turkey strips dry with paper towels. Season generously with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 2: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until the butter is melted and sizzling. Add half of the seasoned wild turkey strips in a single layer. Do not overcrowd the pan. Sear for 2-3 minutes per side until lightly browned. Remove the seared turkey to a plate and repeat with the remaining turkey, adding more oil and butter if needed.
Step 3: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Add the thinly sliced onion and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes.
Step 4: Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their moisture and are nicely browned, about 7-10 minutes.
Step 5: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 6: Sprinkle the flour over the onions and mushrooms. Cook, stirring constantly, for 1-2 minutes, forming a light roux.
Step 7: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to low and stir in the Worcestershire sauce. Let the sauce simmer gently for 5 minutes, allowing it to thicken slightly.
Step 8: Return the seared wild turkey strips to the skillet. Stir to combine with the sauce. Continue to simmer on low heat for 15-20 minutes, or until the wild turkey is fork-tender.
Step 9: While the wild turkey is simmering, prepare your egg noodles according to package directions. Drain well.
Step 10: Remove the skillet from the heat. In a small bowl, whisk a ladleful of the hot sauce into the sour cream. This tempers the sour cream. Pour the tempered sour cream mixture into the skillet and stir gently until fully incorporated and the sauce is creamy. Do not bring the stroganoff to a boil once the sour cream has been added.
Step 11: Taste and adjust seasoning with additional salt and pepper if needed. Serve the Wild Turkey Stroganoff immediately over the hot egg noodles. Garnish with fresh chopped parsley or chives.