1/2 cup cold water
1 tablespoon butter
1 cup all-purpose flour
1 1/2 teaspoons salt
1 cup sliced mushrooms
1 large onion, finely chopped
1 cup chopped celery
1 cup sour cream
1 egg
1 (10 ounce) can crushed pineapple with juice
1 cup chopped carrots
1 (8 ounce) can whole kernel corn, drained
1 pint heavy cream, whipped
28 biscuits, split
Preheat oven to 350 degrees F (175 degrees C).
Draw a large rectangle on the baking sheet, about 8 inches square. Brush half of the water over the surface of the rectangle, and lay 1/2 cup of biscuits on top. Brush or pat egg over the biscuits. Brush sour cream on top of the sour cream.
Using a double boiler, heat water in a small saucepan over low heat. Stir in cream and 1 cup brown sugar until thick, about 10 minutes. Remove from heat, stir in flour, salt, mushrooms, onion, celery and mushrooms.
Dredge the noodles in water and vegetable oil; drain and crumble into the bottom of a 9x13 inch baking dish. Place the mushrooms, tomato paste, pineapple, carrots, corn and cream over the water mixture. Sprinkle with berries, if desired. Drizzle with whipped cream and biscuits.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until firm and bubbly.