Place the dried porcini mushrooms in a heatproof measuring cup and cover with 1 cup boiling water. Let them soak while preparing the remaining ingredients.

Cook the egg noodles according to the package directions until al dente. Drain and set aside.

Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add one-third of the fresh mushrooms with a pinch of salt and pepper. Cook until golden brown, about 3–4 minutes. Transfer to a plate. Repeat with the remaining mushrooms, adding more oil as needed.

Pour about half of the mushroom soaking liquid into the skillet, scraping up any browned bits. Pour the liquid back into the measuring cup and reserve.

Wipe the skillet clean and heat the remaining olive oil over medium heat. Add the sliced onion with salt and pepper and cook until softened and lightly caramelized.

Lift the soaked porcini mushrooms from the liquid, chop them finely, and reserve the remaining soaking liquid.

Stir the garlic into the onions and cook for 1 minute.

Add the non-alcoholic white cooking wine or white grape juice along with the thyme sprigs. Simmer for 1 minute.

Stir in about 3/4 cup of the reserved mushroom soaking liquid and the white miso. Simmer for 3–4 minutes until slightly reduced.

Remove the thyme sprigs. Stir in the sour cream and soy sauce until smooth.

Fold in the porcini mushrooms and cooked fresh mushrooms.

Add the cooked noodles and gently toss until evenly coated. This Creamy Mushroom Stroganoff is best served immediately with chopped parsley and fresh thyme leaves.