Cook the pasta as directed on the package. Drain and keep warm.
Meanwhile, heat 1 tablespoon of the oil in a 12-inch skillet over medium heat. Add the onion, carrots and garlic. Cook and stir for 2 minutes.
Add the remaining 2 tablespoons of oil and the mushrooms. Cook and stir for 3 minutes.
Crumble the turkey into the skillet. Cook for 8 to 10 minutes or until thoroughly cooked, stirring to break up the chunks.
Whisk the broth, sour cream and flour in a medium bowl. Stir the broth mixture into the turkey mixture. Cook until the mixture bubbles. Stir in the cheese. Add the cooked pasta. Stir and toss to mix and coat the pasta.