Preheat oven to 350 degrees. In a shallow bowl, combine pretzels, thyme, 1 tablespoon parsley, salt and pepper together; mix thoroughly.
Brush medallions lightly with mustard and coat heavily with pretzel mixture. Heat oil in a skillet on medium-high heat. Sauté medallions for 3 minutes per side. Remove from pan and place on baking tray; place in oven for 10 minutes or until outside is crisp.
Melt butter in a large sauté pan, add onion and cook until translucent. Add caraway, cooked noodles, stock and salt and pepper.
Continue to cook for 5 minutes, stirring continuously.
Add remaining parsley to noodles, season to taste and serve with schnitzel.
Nutritional information per serving: 944 calories; 31 grams fat; 11 grams saturated fat; 242 mg cholesterol; 90 grams carbohydrate; 4 grams dietary fiber; 61 grams protein; 1,443 mg sodium; 57 percent daily value of iron (based on a 2,000-calorie diet).