2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon dried sage
1 cup milk
2 tablespoons dry yeast
1 teaspoon dried onion flakes
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon baking soda
1 1/2 cups egg noodles
1/2 cup sliced fresh mushrooms
2 cups Tostada Guacamole
Heat olive oil in a large bowl or skillet over medium heat. Pan-seared the garlic and sage in a small quantity of olive oil to remove any green/brown colour from the garlic/seeds; drain excess garlic. Drain and discard the mushrooms and individual cloves. Mix together the milk, yeast and allspice in a large bowl; pour mixture into greased bowl.
In a bowl, mix the milk mixture, egg noodles, sliced mushrooms and Tostada Guacamole. Stir thoroughly, and deflate flour with a wooden spoon. Stir in pasta and tomato sauce and flour mixture and season with salt and pepper. Transfer to a bowl and stir in egg noodles and chopped mushrooms while stirring gently. Transfer mixture back into its own bowl with a ladle.
Increase cooking water to 2-3 inches, and turn to coat the bottom of a 9x13 inch baking dish. Sprinkle with paprika or to taste, or pour over sauce and pasta mixture. Cover with aluminum foil.
Bake at 350 degrees for 1 hour. Reduce heat to 375 degrees.
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