1

Bring a large pot of water to a boil for the egg noodles. When it boils, salt the water and cook the noodles al dente. Drain well and return to the pot.

2

Preheat a large, deep skillet over medium-high heat. Add olive oil and bacon. Cook for 2- 3 minutes, until the fat is rendered and the bacon begins to brown at the edges. Add the turkey and brown it, crumbling with a wooden spoon. Move the meat over to one side of the pan and add teh mushrooms and onions to the opposite side. Cook the mushrooms and onions for 3 to 5 minutes, then stir the meat and veggies together. Season the mixture liberally with salt and pepper, and sprinkle in the ground thyme or poultry seasoning. Cook for another 5 minutes. Add wine and deglaze the pan, using a wooden spoon to scrape up pan drippings and browned bits. Stir in the broth and bring to a bubble, then stir in the cream and reduce the heat to low. Add the nutmeg and stir. Taste and adjust seasonings if necessary.