2 quarts hot water (110 degrees F/45 degrees C) simmering rice for 10 minutes
1/4 cup olive oil
1 bunch fresh mushrooms, sliced
1 bell pepper, sliced
3 eggs, beaten
1 medium onion, chopped
2 tablespoons beef bouillon granules
1 teaspoon salt
1 tablespoon white sugar
2 tablespoons white sugar
1 teaspoon hot water
Water package egg substitute (discard remaining vegetables)
Heat oven to 450 degrees F (230 degrees C) or 400 degrees F (200 degrees C). Stir together hot water and olive oil in large saucepan; stir in mushrooms, quart of bell pepper, eggs, onion, beef bouillon, salt, sugar and pepper; mix together. Bring to a simmer, stirring occasionally. Boil 1 1/2 hour or until smooth. Stir in whipped cream, egg substitute and water package egg substitute.
Pour mixture over chicken noodle mixture and stir gently. Fry noodles 5 minutes or until almost cooked through (droop allowance may vary). Fry noodles until lightly browned.