• In a 3 1/2- or 4-quart slow cooker combine mushrooms, dried onion, and garlic. Stir in tomatoes, broth, tomato paste, paprika, dried oregano, caraway seeds, salt, and pepper.

  • Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

  • Before serving, cook noodles according to package directions; drain.

  • To serve, stir 1/4 cup of the sour cream into mushroom mixture. Serve with hot cooked noodles and the remaining 1/4 cup sour cream. If desired, garnish with fresh oregano leaves.

Nutrition Facts

251 calories; 5 g total fat; 43 mg cholesterol; 443 mg sodium. 43 g carbohydrates; 12 g protein;