Vegetable Stroganoff

Steam carrots and green peppers for 10 minutes or just until tender. Remove with slotted spoon, reserving cooking water. Place in a medium bowl and set aside.

Steam zucchini and cauliflower in reserved water for 5 minutes. Remove from water with slotted spoon and add to carrots and green peppers. Reserve cooking liquid to use in mushroom sauce.

Cook noodles, 6 minutes for the spinach variety, 7 minutes if using the whole wheat variety, or until firm-tender. Drain noodles thoroughly and toss with the plain yogurt, margarine, basil and a little white pepper.

Spread noodles in an oven-proof 9" x 13" serving dish. Cover with the vegetables and then with the mushroom sauce. Bake for 30 minutes at 350 degrees F.

If the dish is prepared in advance and kept in the refrigerator, allow 50 minutes for baking.

For Mushroom Sauce: Heat 4 tablespoons of the margarine. Stir in flour and cook for 2 minutes over very low heat. Add milk and vegetable stock (which was used for steaming vegetables) and whisk until thickened and smooth.

Heat remaining margarine in a skillet and saute the chopped onions until tender. Add mushrooms and stir. Continue cooking until the mushrooms are tender.

Combine sauteed onion and mushrooms with the sauce and season with a dash of nutmeg and soy sauce.