Cook noodles in a large pot of boiling salted water until al dente. Drain and set aside.
Meanwhile, toss turkey with 1 tbs paprika, salt, and pepper. (Save the S&P until before serving if little ones will be eating this.) Heat olive oil over medium heat. Working in batches, brown turkey and set aside.
Once all the turkey is cooked, add butter to your pan. When it starts to sizzle, add onion. Sauté, scraping up any brown bits from the turkey. Cook until tender and all of the onions take on a nice red/brown color.
Return turkey to pan, along with any accumulated juices. Add tomatoes one by one, crushing with your hands. Pour in remaining juice, add remaining paprika, and 1/2 cup water. Bring to a boil and then reduce to a simmer. Cook until the sauce thickens, about 20 minutes. (You don’t want the sauce to reduce too much or it won’t coat the pasta, but you also don’t want it to be too thin. The sauce is just right when it takes a moment to pull back together as you run a spatula through it.).
Remove from heat and stir in sour cream. Season adult and older kid portions with salt and pepper. (I added the sour cream immediately upon removing the pan from heat and it curdled a tiny bit. It wasn’t a big deal either for appearance or taste, but I’d wait a tiny bit longer next time.) Serve over noodles.
It’s easy to add veggies to this dish without any extra hassle. As you can see from the photo, I throw in organic frozen peas. You can just as easily toss thawed and well-drained organic frozen spinach.