Cook pasta according to package directions. Drain pasta, but reserve some of the liquid in case the sauce is too thick for you.
While cooking pasta, chop onions and sautè in some EVOO, add mushrooms. Sautè until tender. Turn burner to low setting. In a small mixing bowl, mix Egg Beaters (or eggs), milk (or cream), Parmesan cheese, parsley, sun-dried tomatoes and red pepper flakes; add to onions and mushrooms. Cook SLOWLY until thickened. DO NOT TURN ON HIGH or you'll have scrambled eggs. When pasta is done, drain and add egg mixture to hot pasta. If your sauce gets too thick, add some of the pasta water, a little at the time, until it is your desired consistecy.