INGREDIENTS:
1 large onion, chopped
2 to 3 tablespoons butter,
  or margarine
1 large egg or egg white,
  slightly beaten
1 cup medium or coarse kasha
2 cups broth or bouillon
Salt and pepper to taste
3/4 pound large or small,
  bow tie-shaped noodles,
  (cooked and drained)
2 tablespoons chopped,
  fresh parsley (optional)

DIRECTIONS:
Sauté the chopped onion in 2 tablespoons
of the butter in a heavy frying until
golden. Remove to a plate.

Beat the egg in a small mixing bowl and
stir in the kasha. Mix, making sure all
the grains are coated. Put the kasha in
the same frying pan (add extra butter if
desired), set over a high heat. Cook 2 to
3 minutes, stirring constantly until egg
has dried on kasha and kernels are separate.

Add the water or bouillon, salt and pepper,
to the frying pan and bring to a boil. Add
the onions, cover tightly, and simmer 7 to
10 minutes until kasha kernels are tender
and liquid is absorbed. 

When the kasha is ready, combine with the
noodles. Adjust the seasoning, sprinkle with
the parsley. If desired, add more butter or
margarine.  

6 to 8 servings