Noodles, made in home, 
Casserole with mushrooms.

 Ingredients:

For mushroom sauce:

1 tbsp tomato sauce,
50 g (1,8 oz) dried mushrooms, washed, soaked overnight, cooked in water, drained and chopped.
1 onion, finely chopped.
3 tbsp oleomargarine.
salt, chopped dill, parsley to taste.
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2 tbsp cheese, grated.

For noodles dough:

150 g (5,3 oz) flour,
1 egg,
1 tbsp water,
salt 

Cooking Instructions:

To make noodles:

Place all ingredients for dough in the bowl. Knead the dough, set aside for 20 minutes, covered with the damp tea towel. Divide the dough into 2 parts. Roll out each part of the dough on a floured board very thinly. Let it to dry. Then make roll and cut.  Arrange noodles on covered with tea towel baking sheet to dry for several days in a warm place.

To make mushroom sauce:

In a skillet with oleomargarine fry onion until golden. Add remained ingredients for mushroom sauce. Stew mushrooms, stirring thoroughly.  

Cook noodles:

Put noodles into boiled water and boil them until tender. When cooked drain, rinse with water and drain thoroughly again.

To bake casserole:

Put 1/2 amount cooked noodles into greased casserole tin, sprinkle with 1/2 amount grated cheese, pour mushroom sauce.  Put remained cooked noodles over  mushroom sauce and sprinkle with remained grated cheese. Season with greenery. Bake in the oven. Serve hot.