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In a large Ripping HOT skillet Sauté the mushrooms for approximately 30 minutes or until they are golden brown. Make sure they cook where there is no liquid left in the pan. Remove from pan.
Reduce heat to medium and allow pan to cool. Add 3 tablespoon of butter and your diced onions. Cook the onions low and slow until they are soft and almost translucent.
When the Onions are fully cooked, add the mustard and the soy sauce and sauté for a few minutes until it is absorbed in.
Add all of your seasonings at this point. Black pepper, white pepper, paprika, garlic and onion powder, dried thyme and dried parsley. Sauté for a minute or two.
In a bowl add your two packets of garlic herb sauce and the 3 cups of milk. Whisk until smooth. Then add this to the pan. Add the remaining butter.
Bring this all to a simmer, add wine to taste and simmer 5 to 7 minutes, stirring occasionally until it thickens up.
Taste and adjust the seasoning.