Heat large saute pan over medium heat with canola oil.

Season the flank steak on both sides with salt and pepper and add the steak to the hot pan. Sear the steak on either side until golden brown, about 3-4 minutes per side.

Remove the steak from the pan after searing and allow to rest for 10 minutes.

While steak is resting, add the onion and mushrooms and sauté the vegetables for 5 - 8 minutes or until the mushrooms and onions start to turn golden brown.

Add the garlic and sauté for an additional 1 -2 minutes. Evenly coat the vegetables by dusting them with the flour and stir well.

Add the red wine and use the wooden spoon to scrape any brown bits from the bottom of the pan. Immediately add the stock, water, and thyme.

Slice steak against the grain and add back to the pan with the vegetables. Bring the liquid to a boil then reduce it to a simmer. Simmer the liquid for 12-15 minutes, until thickened.

While the sauce is simmering, fill a pot with 4 to 6 quarts of water and place on burner to boil.

When the water boils, add the pasta and cook until al dente (per package directions). Strain.

When the sauce is thickened, remove the pan with the sauce from the heat. Add the mustard and yogurt. Stir vigorously so the ingredients become fully incorporated.

Toss noodles into the sauce and serve.