Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and small dice the onion(s). Thinly slice the mushrooms. Roughly chop the parsley leaves and stems.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water (or 1 cup for 4 servings), drain thoroughly.

Meanwhile, in a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the diced onion(s) and sliced mushrooms. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are lightly browned and the turkey is browned and cooked through.

To the pan, carefully add the cooked pasta, béchamel, vinegar, worcestershire sauce, butter, broth concentrate, and half the reserved pasta cooking water. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pastas is thoroughly coated). Turn off the heat. Serve the finished pasta garnished with the parmesan and chopped parsley. Enjoy!