A no-egg kugal!
12-ounce package eggless noodles (the packages at our store are 16 ounces, and so I just used the entire package - didn't make a difference in the recipe)
10 cups water
3/4 pound mushrooms, finely chopped
1 onion, finely chopped
2 teaspoons oil
Salt and pepper to taste
1 cup soy milk (I just used regular milk)
2 Tablespoons cornstarch
Cook noodles for 8 minutes until tender. Drain.
Meanwhile, preheat oven to 350 degrees. Saute mushrooms and onion with oil in a frying pan for 3 minutes. Add seasonings. Dissolve cornstarch in soy milk and add to sauteed mushrooms and onions. Simmer 2 minutes longer, stirring constantly.
In a lightly oiled baking pan, put a layer of 1/3 noodles followed by 1/3 mushroom/onion mixture. Repeat process two more times. Bake at 350 degrees for 45 minutes.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994