While getting a pot of wide egg noodles going we chopped up 2 celery sticks, 2 carrots, and half a big onion,
warmed up a chunk of butter,
and sautéd the hole mess.
Then we plugged some thyme leaves,
After the flour cooked in a bit we added about a glass of white wine.
After the alcohol got all cooked off,
we added a good bit if heavy cream, and about 2 cups of vegetable broth.
We cooked the ragout until the pasta was done, maybe 10 minutes.
At the very end we chopped up a handful of parsley and added it to the veggies with the pasta and some reserved cooking water. Voila!