4 medium onions, chopped
4 T. butter or olive oil
2 - 3 cloves garlic, crushed
2 c. button mushrooms, sliced
1/2 T. dried basil
1/2 t. dried rosemary
3 T. soy sauce
1/4 t. dill seed
1/4 t. black pepper
1/4 c. dried parsley
1/4 c. chopped walnuts
1/2 c. milk
1 1/2 c. sour cream
1/4 c. sherry
8 oz. egg noodles
2 T. butter
1/2 T. poppy seeds

1. In a medium sized fry pan with cover, sauté the onions in butter or olive oil until they become transparent
2. Add the garlic and cook 30 seconds
3. Add the mushrooms to the onions and garlic and cover. Simmer over low hear for about 5 minutes until the mushrooms are soft
4. Mix the basil, rosemary, dill seed and pepper together and crush with a mortar and pestle. Add seasonings to the onion - mushroom mixture
5. Add the soy sauce, parsley and walnuts to the onion - mushroom mixture and stir well. Cook for 3 minutes
6. Add the sherry, milk and sour cream. Heat until hot throughout
7. Meanwhile, cook the noodles according to the directions on the package. Drain well
8. Toss the hot noodles with 2 T. butter and poppy seeds
9. Serve the mushroom - sour cream mixture over the poppy seed noodles

Serves 4 - 6 people depending upon whether it is a main course or side dish