In a large pot of salted water, cook the pasta according to package directions. Drain and set aside.
For the Salisbury steaks: Mix the beef, breadcrumbs, milk, salt, pepper, in a bowl. Equally form the meat into oblong patties (dampen your hands with water to prevent the meat from sticking).
Heat a skillet or non-stick pan over medium heat. Add the Salisbury steaks (in batches if needed so as to not overcrowd the pan) and brown well on both sides. Set aside while you make the gravy.
For the gravy: In the same pan, add the butter and oil over medium heat. Sauté the mushrooms, onion and garlic until golden brown. Add the flour and whisk constantly for 2 minutes until smooth. Whisk in the beef broth, sage, and thyme. Add the Salisbury steaks back to the pan. Cover with a lid, reduce the heat to a low simmer for about 15 minutes until the gravy is nice and flavorful. Remove the lid and simmer for 5 minutes more.
Taste and season with salt and pepper. Remove the thyme and sage. Toss the pasta in the gravy.
Serve immediately with bread. Garnish with thyme.