Start by boiling the noodles and preparing them like normal, draining and setting aside.
I use the same pot from the noodles for the rest of the prep just to make cleanup easier and use less water to be environmentally friendly, too.
Preheat the oven to 400 degrees.
Heat the olive oil for a few minutes over a medium heat.
Add the diced onions and cook until the start to become a bit tender.
Add the mushrooms. I like the baby portabellas because they have a richer flavor and a denser consistency than button or cremini mushrooms, but are still fairly inexpensive and easy to find.
Once the mushrooms start to soften, add the soup. If you’re using the classic condensed soup, add the water called for in the standard preparation instructions, usually one can.
Stir in the veggie crumbles once the soup is mixed.
If you’re not familiar with veggie crumbles, they are in the freezer section of your local grocery store with the veggie burgers. I am partial to Morningstar Farms, but Boca ones are really good as well. Since I am such a big fan of these, I tend to put more than is necessary in recipes, so I make this with 1 1/2 bags instead of just one.
Once this mixture is blended, add the sour cream, then the wine.
Let this simmer for about 10 minutes to allow the flavors to combine, but stir occasionally to keep from burning on the bottom of the pan. Add the salt, pepper and paprika while this cooks.
Bring back the noodles and stir them in to get them all coated evenly by the sauce.
Spray a 9-by-13 casserole dish with non-stick spray, then even spread the noodles and sauce throughout.
Mix together the cheese and breadcrumbs and sprinkle evenly over the top, use more than one cup of cheese if you’re feeling adventurous or unhealthy.
Bake at 400 for about 15 minutes, or until the cheese starts to brown.
The way to make this vegan is simple, use a vegan soup, vegan sour cream (Tofutti makes Sour Supreme that mixes into recipes just like regular sour cream), and either replace the cheese on top with a vegan version or just increase the breadcrumbs and spread a few tablespoons or dairy-free margarine evenly across the top before baking.
Since I work a lot, this is a great dish to make on the weekend and have as leftovers throughout the week because it re-heats nicely.
1 to 11/2 packages Veggie Crumbles (ground meat substitute)
1 Vidalia onion, diced
1 cup sliced mushrooms
1 bag egg noodles (or equivalent)
1 can cream of mushroom soup (plus water if condensed)
2 tbsp white cooking wine
1 tub sour cream (8 oz)
1 to 2 cups cheddar cheese (shredded)
½ cup bread crumbs
2 tbs olive oil
1/2 tsp. paprika
Salt and pepper to taste