1 pound wide egg noodles
3 tablespoons butter, divided
1 small white onion, thinly sliced
4 cloves garlic, minced
1 pound baby bella mushrooms*
1/2 cup dry white wine
1.5 cups vegetable stock
1 tablespoon Worcestershire sauce (here is a vegetarian brand)
3 1/2 tablespoons flour
3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
1/2 cup plain Greek yogurt or light sour cream
Kosher salt and freshly-cracked black pepper
optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper