Toasted Barley and Mushrooms

adapted by

1 package Toasted Barley Shaped Egg Noodles
1 onion, diced
1 package cremini mushrooms, sliced
1 small can mushrooms, stems and pieces
olive oil to saute the onion
1 tablespoon butter (you can use olive oil instead)
salt and pepper, to taste

Pour the noodles into a pot of salted, boiling water and cook for about 7 or 8 minutes. Do not let them get mushy.  Drain and set aside.

Heat a pan over medium-high heat and brown the onions, but don't burn them, they should be soft and golden. Add a little salt and pepper. Push the onions to the sides of the pan and add the sliced mushrooms, saute them until they get soft and mix them with the onions, add the canned mushrooms and the butter. Mix in the pasta until it's all combined, and hot.  Season to taste. and serve.

You can make this ahead and freeze it. Do not thaw, reheat in a 350 degree oven, stirring occasionally, until it's hot.