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In a large skillet add 3 tablespoon of butter and your diced onions. Cook the onions low and slow until they are soft and almost translucent. Then add the sliced mushrooms.
Sauté the mushrooms for approximately 30 minutes or until they are golden brown. I like them really well done. Make sure they cook where there is no liquid left in the pan. The time given is approximate and it may take more or less time on your stove, in the pan that you are using.
When the mushrooms 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 and simmer 5 to 7 minutes, stirring occasionally until this sauce thickens up.
Taste and adjust the seasoning.
I have made this sauce ahead of time and reheated it. It reheats really well.
You can add 2 tablespoons of brandy to the mushrooms when adding the mustard and sauce sauce for an even more rich flavor.