1 cup uncooked egg noodles
1/3 cup vegetable oil
1/2 onion, chopped
1 pound mushrooms, sliced
1 (10 ounce) can condensed cream of mushroom soup
1 (15.5 ounce) can sliced mushrooms
1 Red Sonicha tomato, sliced
1 cup chopped fresh parsley
1 teaspoon dried basil
Melt egg noodles in large saucepan over low heat. Saute onion, mushrooms and cream over medium heat until tender. Stir in tomato, hydrated tomato juice, parsley and basil.