In a large pot of plenty of salted boiling water, cook the pappardelle until al dente. Once ready drain the pasta, reserving ½ cup of the pasta water.

Meanwhile, in a large saute pan heat the olive oil. Add the onions and shallots. Cook for 3 minutes until softened. Add the garlic and button mushrooms and cook for about 2 minutes.

Add the butter and stir until melted. Then add the wild mushrooms and half of the thyme sprigs. Cook for 3-5 minutes until the mushrooms start to take on a caramelized brown colour. Season with salt and pepper. Sprinkle the flour on top and mix well. Cook for another minute, add the white wine and stir well. Simmer for 2-3 minutes until most of the wine evaporates. Add the broth and simmer for 3-5 minutes. Add the pasta water and mix. Add the cooked pasta, remaining thyme leaves and parmesan, mix and serve hot!