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Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat, add mushrooms, cook until just soft, salt and pepper, cook another minute and remove from pan, reserving in a bowl
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Coat onions in 2 tablespoons of flour
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Melt 2 tablespoons butter in same skillet, add flour coated onions and cook until soft
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Deglaze pan with wine and stock
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Add garlic
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Cook until reduced and thick
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Add thyme, salt and pepper to taste
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Add sour cream, remove from heat
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Toss with noodles and garnish with parsley