Sauté onion: Heat 1 tablespoon of the oil in large skillet (or pot) over medium-high heat. Add onion, sauté until golden at the edges, about 5 minutes.

Add mushrooms: Add 1 tablespoon of the oil and mushrooms. Sauté until golden brown and any liquid is cooked off, about 8 minutes.

Build sauce: Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, and thyme. Cook, stirring frequently, until garlic is fragrant, 1 to 2 minutes. Stir in flour until vegetables are evenly coated. Pour in vegetable stock, salt and pepper, stirring vigorously to prevent clumps and scrape any brown bits off the pan.

Cook noodles: Let mixture come to a boil, then add dried noodles. Gently stir the noodles so they're evenly covered with liquid. Cook noodles for 4 minutes. Add milk. Continue cooking, stirring occasionally, until the noodles are al dente, about another 4 minutes. (If the pan starts to look dry, add a splash of more stock. Stir as the noodles cook, so they don't stick to the pan; but be gentle as to avoid breaking the noodles.)

Season and serve: Season with more salt and pepper if needed. Garnish with cheese and parsley, and serve immediately.

Thyme: We recommend fresh thyme for this recipe. If you need to substitute, use 1 teaspoon dried thyme instead of 1 tablespoon fresh thyme. Dried is more potent than fresh.

Vegetable broth: There aren't a lot of ingredients in this dish, so the vegetable broth you use will have a big impact on flavor. Use the best you can find. We highly recommend using Better than Bouillon.

Broad egg noodles: Also sometimes labelled German Egg Noodles. Broad egg noodles are thin and slightly wavy. They are different than Spaetzle-type noodles (which tend to be twisted).