Cook noodles according to instructions on the box. Drain and set aside.
In a large skillet, heat up olive oil over medium heat.
Add garlic and onion and saute for 2 to 3 minutes OR until the onion is almost translucent.
Add mushrooms and cook until fragrant and soft.
Add thyme, Worcestershire, salt and pepper. Stir well.
Add vegetable stock and bring to boil. Reduce the heat to simmer.
In a measuring cup, whisk together cornstarch and milk. Make sure there are no clumps in the mixture.
Add cornstarch and milk mixture to skillet. Stir and simmer until the sauce thickens.
Add cooked and drained noodles and stir gently.
Serve garnished with chopped parsley.
Notes
If you don't have Worcestershire sauce, use Marsala wine instead. It adds deeper flavor. If you like, you can add ¼ cup of sour cream or Greek yogurt to the dish, after it's cooked and off the heat. You can use any noodles you like for this recipe.