This is a very traditional Moroccan Jewish recipe often made for the sabbath on Saturday's.
Step 1
Heat oil at medium high heat in a large six-quart pot. Once hot, toss in onion and fry until brown. Add mushrooms and caramelize until all liquid is gone.
Step 2
Add in broth, water, and spices. Bring to a boil.
Step 3
Add egg noodles. Turn off the heat and quickly close the lid of the pot. Do not open for at least 20 minutes. Residual heat will cook the pasta.
Step 4
Serve hot and enjoy!
