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.Advertisement
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.