Follow the package instructions on the back of your egg noodles and bring a large pot of salted water to a boil. Add egg noodles. 

Let the egg noodles cook until they are al dente and then strain the water from the noodles.

Rinse the noodles with cold water and set them aside. 

Next, heat a large skillet (or Dutch oven) over medium-high heat and add  3 tablespoons olive oil. 

When the olive oil is fragrant, add all of the mushrooms and 1/4 teaspoon of salt to the pan and turn the heat to medium/low heat. 

Let the mushrooms sauté for 6-8 minutes, tossing them every 3-4 minutes. 

Add 1 more tablespoon of olive oil to the mushrooms as well as the onion and garlic. Mix everything together and sauté for an additional 2-3 minutes. 

While the vegetables are cooking, add the flour to 1 cup of broth and whisk until the flour is mostly dissolved. 

Turn the heat to medium-high heat and slowly pour the flour and broth mixture into the pan and whisk consistently until the mixture thickens. 

Remove the stroganoff from the heat and let it cool for just a minute so that the Greek yogurt doesn't curdle when you add it in. Then, slowly add the rest of the broth, Greek yogurt, pepper, and fresh thyme to the pan and mix until combined. 

Bring the mixture to a boil and then turn to low heat. 

Fold the egg noodles into the mushroom stroganoff sauce and let the mixture heat over low heat until the noodles are hot and ready to eat.