1) First, if not using store bought, prepare Tofu Sour Cream per recipe.

2) In a large pot, heat the oil over medium heat. Add onion and garlic powder and cook until the onions are transparent. Add thyme, salt, pepper, and mushrooms to pot and cook until mushrooms are brown and tender. Once the mushrooms are cook, empty mixture into a bowl and set aside.

3) In the pot, add vegetable broth and wine to deglaze. Increase heat to bring liquid to a boil; reduce by 1/3. Meanwhile, cook pasta per package directions and drain. 

4)Lower heat and return mushroom mix along with Tofu Sour Cream and flour. Stir to combine evenly and add in pasta. Garnish with parsley if desired.