24 ounces make 8 egg noodles
1 pound potato noodles
1 (3 ounce) can tomato paste
2 tablespoons olive oil
2 tablespoons Dijon-style mustard
1 teaspoon diced onions
4 slices bacon
2 eggs, lightly beaten
1 pound roma (plum)-shaped Italian sausage - cut into 1 inch cubes
1 1/2 pounds fresh mushrooms, sliced