Boil the noodles in salt water. Add a little oil (no lid). Boil vigorously about six to eight minutes. Do not overcook.

Rinse off in warm water. Strain and set aside.

In a saute pan, saute the onion, garlic, mushrooms and morels in the butter.

Add the noodles and cream and cook, stirring occasionally, for four minutes.

Add the parsley, mushrooms, salt, pepper and thyme. Mix to combine.

Add the cheese, stir for one minute, and serve.