Heat the olive oil in a deep skillet and add the onion. Add the mushrooms and cook for 5 mins. Add the butter, garlic and herbs and cook for another 3 mins. Then, sprinkle the flour over the mushrooms and stir continuously. Add the broth, wine, Worcestershire sauce, mustard powder and balsamic vinegar and continue stirring for about 7 mins until the sauce has thickened. Add the cream and cook for 2-3 more mins.
Meanwhile, in a large saucepan with plenty of boiling water add the bouillon cubes. Once dissolved, add the pasta and cook following pack instructions. Once the pasta is ready, drain, mix with the sauce and garnish with the parsley.