Grate cheese (amount to taste--I like a lot!) and set aside.
COOKING INSTRUCTIONS
Cook egg noodles according to package instructions. Drain, then set aside and keep warm.
While noodles are cooking, make the mushroom sauce. Heat 2 tbsp butter in a medium saucepan over medium-high heat. Add sliced shallots and stir to coat. After 1-2 minutes, add 2 tbsp chopped fresh thyme and stir to coat. Cook until shallots have slightly softened, about 5-6 minutes.
Add the remaining 2 tbsp butter and the mushrooms to the pan, then toss so the mushrooms are thoroughly coated. Stir in lemon juice, soy sauce, and black pepper. Let cook 6-8 minutes, until the mushrooms are tender.
Remove pan from heat. Spoon egg noodles into a bowl, then top with some grated cheese. Spoon mushroom sauce over the noodles, and top with more grated cheese and fresh thyme before serving.