1 cup medium-grain kasha
1 egg, beaten

2 cups chicken or vegetable broth
2 tablespoons butter or margarine
salt and pepper to taste

4 ounces bow-tie egg noodles, cooked until tender and drained

2 onions, chopped
1/2 pound mushrooms, sliced
2 tablespoons butter or margarine

In a Dutch oven casserole, stir together kasha and beaten egg until blended. Cook, over medium heat, stirring and turning until the egg has dried, and grains are separated, about 2 minutes. Stir in the broth, butter and seasonings, cover pan and cook, over low heat, until liquid is absorbed, about 20 minutes. Fluff with a fork.

Cook bow-tie noodles in briskly boiling water until tender and drain. Set aside. In a skillet, sauté onions and mushrooms in butter until onions are tender and beginning to brown. Add the cooked noodles and onion mixture to the kasha, and fluff everything nicely with a fork. Heat through. Serves 8.