Soak the soy curls in hot water for 8 to 10 minutes.

After the soy curls have soaked, drain and squeeze out the excess water through a fine-mesh sieve or cheesecloth.

Heat 2 tablespoons of the olive oil in a large sauté pan or Dutch oven over medium-high heat.

Once the oil is hot, add the soy curls, and season with ½ teaspoon of the salt, ½ teaspoon of the pepper, and the garlic powder.

Cook, stirring occasionally, until the soy curls start to crisp on the edges, 8 to 10 minutes.

Transfer the soy curls to a plate and set aside.

In the same pan, heat the remaining 2 tablespoons of oil.

When hot, add the onion, garlic and mushrooms, and cook, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they’re are slightly crisp on the edges, 6 to 8 minutes.

Sprinkle the mixture with the flour and mix well, making sure there are no clumps.

Slowly pour in the broth, milk, and wine; stir well.

Add the remaining 1 teaspoon of salt, remaining 1 teaspoon of pepper, the pasta and thyme, mixing to combine.

Increase the heat to high and bring to a light boil.

Then, reduce the heat to low, cover, and simmer until the noodles are tender, 12 to 15 minutes.

Remove the lid and stir in the reserved soy curls and parmesan, mixing well until the parmesan is melted throughout.

Serve immediately and garnish with more parmesan and fresh minced parsley. Enjoy!