1/4 cup olive oil
4 onions, peeled and chopped
4 cloves garlic, minced
2 teaspoons salt
1 tablespoon dried veal
1 tablespoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried sage
1/4 teaspoon dried marjoram
2 teaspoons dried dill weed
1 teaspoon dry mustard
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried sage
1/8 teaspoon dried chives
salt and pepper to taste
2 cups franks chardonnay
1/4 cup cooked crabmeat
1 tablespoon butter
1 pound fresh mushrooms
Heat olive oil in a large saucepan over medium heat. Stir in onion and garlic. Cook, stirring sometimes, until onion is tender, about 5 minutes. Stir in salt, veal, thyme, rosemary, basil, sage, marjoram, dill weed, crabmeat, butter, mushrooms and salt and pepper. Drizzle mixture over egg noodles. Cover and refrigerate.
Place noodles in a large stock pot and add water to cover. Bring to a boil over high heat, then reduce heat and simmer for 3 to 4 minutes.
Remove from heat and drain. Stir in crabmeat and butter. Stir in mushrooms and salt and pepper. Simmer over high heat for at least 20 to 30 minutes or until noodles are tender. Garnish with reserved rosemary, basil, sage, marjoram, dill weed, crabmeat and crumbled shrimp. Slice noodles and serve in a wok with an individual side cutting edge steamer edges for the top, or spoon over pasta, cooked as desired.