1 lb. wide egg noodles
1 tbsp. vegetable oil
2 lg. onions, minced
1 c. sliced fresh mushrooms
1 tsp. dried thyme leaves
1 tsp. paprika
4 lg. eggs, beaten
1/4 c. chopped cilantro or parsley
2 lg. carrots, grated
2 sm. zucchini, grated

Prepare noodles according to package directions. Drain. Heat oil in a skillet. Saute onions and mushrooms in the skillet with thyme and paprika until onions are tender.

Combine mushroom mixture, noodles, and remaining ingredients. Pour into a lightly oiled baking dish. Bake in a 350 degree oven for 45 to 50 minutes or until mixture is set (when a knife inserted in the center comes out clean). 8 servings.