1/2 c. sliced onion
1 lb. precooked knackwurst (or wieners), cut into 1/2 inch slices
1 tbsp. oil
1 (4 1/2 oz.) can whole mushrooms
3 carrots, sliced in strips
1 tsp. caraway seeds
1/4 tsp. pepper
2 beef bouillon cubes
4 c. water
1 bay leaf

In Dutch oven, saute first 3 ingredients. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer 15 minutes. Stir in 2 cups wide egg noodles and cook about 8 minutes. 4 servings.