1 (5 oz.) pkg. broad noodles
3 tbsp. butter
1/4 c. finely chopped onion
1 (6 oz.) can sliced mushrooms
1 tbsp. flour
1/2 c. tomato sauce
1 (10 1/2 oz.) can beef bouillon
1 tsp. salt
1 c. sour cream
1/2 c. grated Parmesan cheese

Preheat oven to 375 degrees. Grease a 1 1/2-quart casserole. Cook noodles as directed. In hot butter saute onion and mushrooms. Remove from heat. Stir in flour, tomato sauce, bouillon and salt. Bring to a boil, stirring.

Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat. Stir in sour cream until just combined. In casserole, layer 1/3 of noodles, then 1/3 of mixture. Repeat twice. Sprinkle with cheese. Bake uncovered 25-30 minutes or until bubbly and golden brown. Makes 6-8 servings. This is delicious as a substitute for potatoes.