In a large skillet, melt the butter, mushrooms and onion and cook on medium-high heat for 10 minutes or until onions are slightly wilted.
Add flour and garlic to coat mushroom and onion mixture, stir for 1 minute.
Then, add in your white wine. Stir and reduce for a few minutes.
Once wine is absorbed, turn down heat slightly and add your half and half.
Bring to a simmer and stir until sauce thickens for 3-4 minutes.
Take sauce off the heat and now add your Worcestershire, bacon, Melinda's extra hot, parmesan, salt and pepper.
Mix well and season additionally to taste.