Ingredients:
4 tbsp. butter
1 large shallot, diced
2 cups cream (I used 1/2 cream and half 1% milk)
1 tbsp. maple syrup (use 2 if there isn't maple syrup in filling)
1 teaspoon fresh thyme
S&P as desired
~ In a large sauté pan over medium heat, melt the butter and then add the shallots...cooking for about 1-2 minutes or until they are translucent. Then add in the other ingredients and turn the heat up to medium-high, and stir as the sauce boils down. When the sauce gets to the consistency you desire (for me it was about 5-7 minutes), take off heat and let cool for a minute or so before spooning over noodles.