INGREDIENTS
3 tbsp
butter
1 small
onion
6 cloves
garlic
16 ozs
mushrooms
2 1/2 tsp
thyme
1 1/2 tsp
sage
1/4 cup
flour
1 cup
wine
4 cups
vegetable stock
16 ozs
extra wide egg noodles
1/3 cup
heavy cream
1 tbsp
sherry
1 serving
kosher salt
1 serving
cracked pepper
1 serving
parsley
1 serving
parmesan cheese