While it takes a little while to caramelize onions, it's worth the wait and you can get all of your other prep done while they cook. The addition of raspberry to this noodle toss enriched with bacon and pecans is exceptionally tasty.
Cook noodles according to package directions. Drain; transfer to a large bowl and cover to keep warm.
Cook bacon in a large skillet over medium heat, 5 minutes or until crisp. Remove with slotted spoon; set aside. Remove all but 2 tablespoons drippings. Add butter and onions to same skillet. Cook over medium heat 25 minutes or until onions are light golden brown, stirring frequently. Remove onions; set aside.
Whisk chicken broth, cornstarch, thyme, salt and pepper in a small bowl to dissolve cornstarch. Add to skillet, stirring with a wooden spoon to loosen any browned bits from pan. Bring to a boil over medium heat, stirring constantly for 1 minute or until slightly thickened.
Pour sauce over noodles. Add caramelized onions and bacon and stir to combine. Gently mix in raspberries and pecans.