In a small bowl, mash the bread with the milk. In another bowl, combine turkey, 1/4 cup of the onion, garlic, salt, pepper, bread mixture and egg yolk and form into 1-inch meatballs.

In a skillet, heat oil over medium heat until hot. Add meatballs and cook, turning, until browned. Transfer meatballs to a bowl and set aside.

In the same skillet, add remaining onion and cook until onion is softened, about 2 minutes. Add mushrooms and sauté until the liquid the mushrooms give off has evaporated and mixture is dry. Add broth and Worcestershire sauce and bring to a boil. Meanwhile, in a cup, dissolve cornstarch in 1 tablespoon water. Add cornstarch mixture to the mushrooms in the skillet and stir until sauce is thickened.

Add white wine and meatballs with any juices, reduce heat and simmer, covered, for 5 minutes.

Turn off heat and stir in yogurt and parsley. Serve over cooked noodles.