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Set a large sauté pan or large skillet over medium-high heat then add the butter/olive oil.
Add the chopped onions and sliced mushrooms and cook for 15 minutes until the mushrooms are golden brown and the onions are soft.
Add the garlic and thyme leaves then sauté for another minute.
Stir in the flour and cook for a minute then pour in the stock and whisk until the flour has been mixed into the liquid.
Reduce the heat then gently simmer for a few minutes until the sauce has thickened slightly then stir in the sour cream and mustard.
Season with salt and pepper and cook for another minute or two.
Taste and adjust the seasoning if necessary then serve over pasta or rice with a sprinkle of fresh parsley.