Cook the noodles according to the package directions.
Heat a large skillet or set the Instant Pot to saute and spray with oil; saute half of the onions over medium heat until golden, stirring 2 to 3 minutes. Set aside to put int he turkey mix.
In a large bowl, combine the sautéed onions with the ground turkey, bread crumbs, egg, 4 tbsp of the parsley, milk, 1 1/2 tsp salt, and black pepper. Gently shape into 30-40 meatballs (depends on the size of your meatballs).
In a blender combine the water, sour cream, flour, tomato paste, beef broth, Worcestershire sauce and paprika, blend until smooth.
Heat the skillet or Instant Pot back on saute, add the oil and brown half of the meatballs (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
In a large cooking pot saute the other half of the onions and fresh thyme for 2-3 minutes, add the mushrooms and saute for a few more minutes. Add the meatballs, pour the sauce over the meatballs, add thyme.
Bring to a boil then cook covered on low 20 to 25 minutes, stir often. When done, add the chopped parsley and serve over your favorite noodles.