4 T. butter, divided
1 1/2 medium onion, sliced fine
1 clove garlic, minced
2 c. white button mushrooms, sliced thinly
1 c. kasha, medium buckwheat
1 large egg, beaten
2 c. water
salt
freshly ground black pepper
8 oz. Bow Tie Egg Noodles such as Goodmans or regular farfalle

Optional: 2 T. fresh parsley
Optional: sour cream and 2 T. minced dill

1. Heat 3 T. butter in large frying pan with cover
2. Cut onion in half and then slice thinly
3. Sauté garlic, onions and and mushrooms until golden brown
4. Add the kasha and stir constantly with a wooden spoon. Turn the heat high. The kasha should get very hot
5. Add the beaten egg, all at once, and stir constantly. All the grains of kasha should be coated and there should be no evidence of scrambled egg
6. Continue to stir and cook over high heat until kasha grains are dry and separate
7. Add the liquid, which will boil almost immediately. When the liquid is boiling, cover and simmer over very low heat
8. After 5 minutes stir with a fork. When all the liquid is absorbed, fluff with a fork, remove from heat and let sit for 10 - 15 minutes
9. Season with salt and freshly ground pepper
10. Add parsley and stir well
11. Prepare bow ties according to package instructions
12. Add 1 T. butter to bow tie noodles
13. Combine kasha and noodles and toss well
14. Serve with sour cream and top with dill

Serves 4