Heat olive oil in a large skillet over medium high heat.

Place flour, salt & pepper in a shallow dish. Dredge veal pieces in flour.

Once oil is hot, brown veal pieces, cooking 2-3 minutes per side. Remove and reserve.

Reduce heat to medium, add shallot, garlic, and mushrooms and saute until liquid has evaporated and mushrooms begin to brown. Add wine, broth, and thyme and bring to a boil, scraping up any brown bits in the pan. Cook until liquid has reduced by half.

Add 1 Tbl. butter and cream to the pan, return veal pieces to pan. Simmer for about 5 minutes until sauce has thickened slightly.

Serve veal pieces over egg noodles, spoon on sauce and sprinkle with fresh parsley.