Heat oil in large skillet and add onion, mushrooms, peppers, eggplant and garlic. Saute until all vegetables are soft, and no liquid remains, about 15 minutes. Add ground beef and saute until browned, breaking up pieces. Add Creole seasoning and thyme, and cook for 2-3 minutes.Season with fresh ground pepper to taste. Add broth and cook until heated through. Stir in sour cream, then add cooked noodles; garnish with parsley before serving.