1. Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

2. While the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat, add onions to the pan and cook 2-3 minutes over medium-low heat.

3. Add flour and stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.

4. Add wine and bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat and let stand 30 seconds.

5. Stir in sour cream (or Greek yogurt), add noodles and mix well. Garnish with parsley if desired.