Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef, mushrooms and onions. Cook until beef is lightly browned; drain if necessary.
Stir in water, wine, tomato juice, bouillon, salt, thyme, rosemary and pepper. Reduce heat to low; cover and simmer 45 minutes or until meat is tender, stirring occasionally.
Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
In small bowl, combine flour and 1/4 cup of the buttermilk; beat with wire whisk until smooth. Stir in remaining 1/2 cup buttermilk. Stir into beef mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Serve mixture over noodles. Sprinkle with parsley.