|Broad noodles||5 Ounce (1 Package)|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Canned sliced mushrooms||6 Ounce, drained (1 Can)|
|All-purpose flour||1 Tablespoon|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Condensed beef bouillon||10 1⁄2 Ounce (1 Can, Undiluted)|
|Sour cream||1 Cup (16 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
1.Preheat the oven to 375 degrees.
2.Take a 1 1/2 quart casserole and grease it lightly.
3.Prepare noodles by following the directions given on package.
4.In a skillet, heat butter until melted.
5.Put onion, garlic and mushrooms in it and cook until onions turn soft.
6.Turn off the flame and add flour, tomato sauce, bouillion, salt and pepper in the skillet.
7.Heat until boiling.
8.Once done, lower the flame and cook for 5 minutes by stirring.
9.Take the casserole dish, put one third of noodles in a layer at the bottom.
10.Top it with one third of sour cream.
11.Repeat the layering two more times.
12.Put a sprinkling of cheese on top and bake without covering for 25 minutes.