Triple-Mushroom Fettuccine

Heat large saucepot of salted water to boiling over high heat; add fettuccine and cook as label directs. Meanwhile, in nonstick 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook 8 to 10 minutes, until tender, stirring occasionally. Increase heat to medium-high. Add mushrooms, garlic, thyme, pepper, and 1/2 teaspoon salt, and cook 10 minutes or until mushrooms are golden and liquid evaporates, stirring often. Add broth to mushroom mixture and heat to boiling, stirring occasionally. Drain fettuccine; return to saucepot. Add mushroom mixture and parsley, and toss well to coat.