Place the dried porcini mushrooms in a heatproof measuring cup and cover with 1 cup boiling water. Let soak for 20 minutes.

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

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

Pour about half of the mushroom soaking liquid into the skillet, scraping up the browned bits. Return the liquid to the measuring cup.

Wipe out the skillet. Heat the remaining tablespoon of oil over medium heat. Cook the onion with salt and pepper until tender and lightly caramelized.

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

Add garlic to the onions and cook for 1 minute.

Stir in the non-alcoholic white cooking wine (or white grape juice), thyme sprigs, reserved mushroom liquid, and white miso. Simmer for 3 to 4 minutes until slightly reduced.

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

Fold in the chopped porcini mushrooms, cooked fresh mushrooms, and egg noodles until evenly coated. This Creamy Mushroom Stroganoff is best served immediately with fresh parsley and thyme leaves.