Heat a large skillet over medium-high heat. Saute turkey in the hot skillet until starting to brown, about 3 minutes. Add garlic powder and onion powder. Cook and stir until turkey is mostly browned and slightly pink, 3 to 5 minutes more.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
Pour Merlot into the skillet with the turkey. Let simmer until reduced to your liking, stirring occasionally, about 5 minutes. Add salt, pepper, Italian seasoning, and liquid smoke; mix thoroughly. Stir in mushroom gravy; let simmer until stroganoff is thickened, at least 5 minutes.