In a medium mixing bowl stir together egg white, soft bread crumbs, 1/4 cup of the onion, the milk, thyme, salt, and pepper. Add turkey; mix well. Shape mixture into 1-inch meatballs.

Coat a 13x9x2-inch baking pan with nonstick cooking spray. Place meatballs in the baking pan. Bake, uncovered, in a 350 degree F. oven for 30 to 35 minutes or until meatballs are done (165 degreees F). Drain off any juices.

Meanwhile, coat an unheated large skillet with nonstick cooking spray. Add mushrooms and remaining onion. Cook until onion is tender. Stir together water, cornstarch, and bouillon granules. Stir cornstarch mixture into mushroom mixture. Cook and stir until thickened and bubbly. Stir in meatballs and wine; heat through. Stir in parsley. Serve over hot cooked noodles. If desired, granish with carrot curls. Makes 5 servings.

Prepare and bake meatballs as above; cool slightly. Cover and refrigerate up to 24 hours. Or, place meatballs on a baking sheet; freeze about 30 minutes or just until firm. Place in a plastic freezer bag; seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.