Cut chanterelle leafy.
Peel onion and chop finely. Melt butter in a frying pan and sauté onion. Add the chanterelles and sauté until the water has evaporated.
Add cream and thicken slightly. Season to taste with salt, pepper, nutmeg and thyme.
Boil noodles in salted water until al dente, drain and add to the mushroom sauce.
Mix well, season to taste and pour into small pots. Garnish with herbs.