Ingredients:
7 -8 ounces medium egg noodles
5 tablespoons vegetable oil
1 large onions, chopped
1 lb small mushrooms, quartered
salt & freshly ground black pepper, to taste
2 cloves garlic, minced
1 1/2 teaspoons paprika
2 large eggs, beaten
Directions:
Cook noodles uncovered about 4 minutes or until nearly tender, but firmer than al dente; drain, rinse with cold water and drain well; transfer to large bowl.
Heat 4 tablespoons oil in large skillet.
Add onions and saute over medium low heat about 12 minutes or until very tender.
Add mushrooms, seasonings and 1 teaspoon paprika; saute about 12 minutes or until mushrooms are tender and onions are browned; if liquid remains in pan, cook over high heat, stirring, a few minutes until it evaporates; cool slightly.
Add eggs to noodles and mix well.
Stir in mushroom mixture; taste and adjust seasoning.
Oil a 2-quart baking dish and add noodle mixture.
Sprinkle with remaining tablespoon oil, then dust with remaining paprika.
Bake uncovered at 350 F for 1 hour or until set.
Serve from the baking dish.
Servings: Serve
Time preparation: 30 min.
Time total: 90 min.