Ingredients:
12 ounces fine egg noodles
3 tbsp. olive oil or melted margarine, plus more for frying
12 to 16 oz. small white mushrooms, halved and sliced
1 large onion (or 1 1/2 medium onions), coarsely chopped
3 or 4 small onions
6 eggs, beaten
1/2 tsp. salt
1/2 tsp. pepper
Several tbsp. onion soup mix
Garlic powder to taste

Sautee your chopped onion in a little oil or margarine until brown, and set aside. In the same frying pan, sautee about half of your sliced mushrooms until they are deep brown and all the liquid emitted has evaporated. Return the onions to the frying pan, mix well, and remove from heat.

Prepare noodles according to package instructions. Rinse, drain, and pour into large mixing bowl. Add the 3 tbsp. of oil or margarine and the sauteed mushrooms and onions, mix well, and set aside to cool (about ten or fifteen minutes).

Preheat your oven to 375^o. Add the beaten eggs and the seasonings, and mix well. Grease a tube pan or bundt pan well, and pour in the noodle mixture. Bake for about 45 to 50 minutes or until the top of the kugel is brown and crisp.

While the kugel is baking, halve your remaining onions and slice into vertical wedges as thin as you can make them. Repeat Paragraph 1 with the onions and the remaining mushrooms, but continue cooking on low heat until the entire mixture is deep brown and the flavors have melded together.

When the kugel is done baking, remove from the oven and invert onto a serving plate (or, if you don't plan to serve it immediately, invert into an oven-safe dish in which to keep it warm). Just before serving, pour the onion-mushroom mixture into the center and over the top of the kugel.

Serve as an accompaniment to meat or poultry.