In large saucepan set over medium heat, heat oil. Cook onions and garlic for 2 to 3 minutes or until softened.
Stir in mushrooms, thyme and salt, and cook for 8 to 10 minutes or until starting to brown.
Meanwhile, in large bowl, whisk together gravy mix with 6 cups (1.5 L) water until smooth. Pour into mushroom mixture and stir in turkey. Bring to a boil, stirring constantly, and cook until thickened.
Pour in cream, bring to a boil and let simmer for 8 to 10 minutes. Remove from heat and stir in sour cream.
Meanwhile, cook egg noodles according to package directions.
To serve, spoon 3/4 cup (175 mL) cooked pasta onto plate and top with 3/4 cup (175 mL) turkey stroganoff. Garnish with chives.
