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