garlic cloves, minced
plain, nonfat yogurt
2Mushrooms are just halved.
3In a skillet over medium high heat, heat oil; saute onion about 3 minutes until soft.
4Add mushrooms and garlic continue cooking another 5 minutes.
6Add broccoli, carrots, tomato paste and stock.
7Cover and cook on medium for 4 hours until most of the liquid is absorbed.
8Caution the carrots may have to be precooked.
9Cook noodles per directions.
10In a small sauce pan stir together cornstarch, yogurt and sour cream.
11Heat gently over low heat for 1 minute.
12(Do not let sauce boil--it will curdle.)
13Stir sauce into vegetable mixture.
14Serve over cooked noodles.