1 tbsp. butter
1 lb. veal cubes
1 1/2 c. diced carrots
1/2 c. diced onion
1/4 c. sherry
1/4 tsp. sage
1/8 tsp. marjoram
1/8 tsp. thyme
1 1/2 tsp. salt
1/4 tsp. pepper
4 egg yolks
4 tbsp. sour cream
1 (6 oz.) noodles, cooked
Chopped parsley

Cook mushrooms in butter in covered fry pan about 10 minutes; reserve juices. In a 2 1/2 quart casserole combine mushrooms with veal, carrots, onion, sherry and spices. Drain off juices. Add to fry pan with reserved mushroom juices. Bring to boil, reduce heat, blend some of the liquid with egg yolks beaten with the sour cream and stir back into pan. Pour sauce over meat. Add noodles; mix lightly. Sprinkle with parsley. 6-8 servings.