1/2 c. dry sherry
1 med. onion, thinly sliced
4 oz. bow-tie noodles
2 c. thinly sliced mushrooms
3/4 c. kasha
2 egg whites, beaten
Salt & freshly ground pepper
2 1/2 c. hot water
2 tbsp. minced dill or parsley
Optional: 2 c. diced cooked meat

Heat the sherry in a heavy 10-inch skillet over moderate heat. Add the onions and cook, stirring frequently, until they start to brown, about 10 minutes. Meanwhile, cook the noodles al dente in a boiling salted water; rinse with cold water, drain and set aside. Add the mushrooms to the onions and continue to cook, stirring occasionally, for 5 minutes longer, or until the mushrooms are slightly browned and the juices have evaporated.

In a small bowl, combine the kasha and the egg whites. Heat another heavy skillet over high heat for 1 minute. Add the kasha and cook, stirring constantly with a fork, until the grains have separated. Add to the vegetable mixture. Add salt and pepper to taste and the hot water, stirring to combine. Cover the pan, reduce the heat to simmer and cook for 15 minutes or until the liquids have evaporated, stirring occasionally. Stir in the cooked noodles and dill and reheat. If using the meat, add with the pasta and reheat.