1/2 lb. fresh mushrooms
1 lg. onion, chopped
1/2 c. butter
8 oz. fine egg noodles
3 eggs, slightly beaten
1 c. sour cream
2 pkgs. Stouffer's spinach souffle, defrosted
8 oz. Mozzarella cheese
Salt and pepper

Saute onion and mushrooms in butter. Cook egg noodles and drain. Add onions and mushrooms to noodles; add eggs to mixture. Mix in sour cream and spinach.

Place 1/2 of mixture into well-buttered casserole dish. Cover with 1/2 of cheese. Add remaining mixture and top with the remainder of the cheese. Bake at 350 degrees for 45 minutes.