Pumpkin-Turkey Goulash

From Bon Appetit. Reviews from Epicurious said it was good with smoked paprika.

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 2 (1 3/4lb)  skinless turkey thighs, cut into 1 inch pieces
• 1⁄2 cup sweet paprika (or a combo) or 1⁄2 cup hot paprika (or a combo)
• 2  teaspoons kosher salt
• 1  teaspoon pepper
• 3  tablespoons olive oil
• 2  large onions, choppped
• 2  large russet potatoes, about 1 1/2 lb, peeled and cut in 1 inch pieces
• 4  cups low sodium chicken broth
• 1 (14 1/2ounce) can pumpkin
• 4  garlic cloves, chopped
• 1  bay leaf
• 1  sprig fresh thyme, plus
• 3  tablespoons fresh thyme, chopped
• 1 1⁄2 lbs  egg noodles
• 5  tablespoons butter
• 1  tablespoon caraway seed

Directions

1. Place turkey, paprika, 2 t salt, and 1 t pepper in a large resealable bag. Seal bag; shake. Heat oil in large pot over med-high. Remove turkey from spice mixture (reserve spice mixture in bag). Add turkey to pot; cook 5 minute Place onions and potatoes in bag with spice mixture. Seal bag; shake to coat. Add veggies to pot; cook 5 min, turning occasionally. Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to a boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.
2. Discard thyme sprig. Stir in 1 T chopped thyme. Season stew with salt and pepper.
3. Can be made ahead up to 2 days ahead.
4. Cook noodles til tender but still firm to bite. Drain noodles; return to pot. Add butter and caraway seeds. Toss until butter melts. Divide noodles among bowls; top with stew and sprinkle with remaining thyme. Serve with sour cream, if desired.