1/4 cup chicken bouillon crumbs
1/4 cup fresh lemon juice
1/4 cup Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon olive oil
3 (8 ounce) cans sliced mushrooms, drained
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried marjoram beans, crushed
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil leaves
1 teaspoon paprika
1 teaspoon dried oregano leaves
1/4 teaspoon dried oregano
3 tablespoons chopped fresh parsley
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil leaves
Heat oil in a large saucepan to 375 degrees F (190 degrees C).
Prepare same-boiled egg noodles according to package directions. Drain off liquid.
In a bowl, combine flour, margarine, Worcestershire sauce, mushrooms, garlic, oregano, basil and marjoram. Mix together well. Transfer mixture to a medium bowl to use for dip.
Drop small amounts in tomato juice, browning each piece of fried egg noodles with tomato mixture. Add remaining ingredients. Cover saucepan and simmer. Simmer until thickened. Serve over cooked noodles.