Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time.

Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool water; drain. Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat.

Melt 1 tablespoon margarine in a large, deep nonstick skillet over medium-high heat; add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to plate and set aside.

Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef, reserving any flour mixture in bag. Transfer beef to same plate.

Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Add any remaining flour; mix well. Add beef broth, thawed pearl onions, wine and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly.

Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired.