Portabella Pot Pie with Crumb Crust

You don't need a pastry crust for this pot pie, just some bread crumbs. It's best to use flat, wide egg noodles, but you can use fettuccini if you wish.

Ingredients:
* 8 ounces flat, wide egg noodles or fettuccini
* 1 tablespoon extra-virgin olive oil
* 1⁄2 cup chopped onion
* 1 6-ounce package sliced Phillips Portabella caps
* 1 teaspoon salt
* 1 teaspoon sugar
* 1 tablespoon soy sauce
* 1⁄2 teaspoon dried savory
* 2 teaspoons cornstarch mixed with 1⁄4 cup cold water
* 2 cups dried bread crumbs
* 1⁄2 cup grated parmesan cheese
* 1 tablespoon melted butter

Preparation:
Preheat the oven to 450ºF. Fill a large pot half full of water. Salt the water, bring to a boil, and add the noodles. Cook until done. About 10 minutes. Drain and mix with a little oil.
While the noodles are cooking, place the olive oil in a large skillet over medium heat. Add the onion and sauté until slightly browned, 2-3 minutes. Add 1⁄2 cup of water and the mushrooms, cover, and simmer for 10-12 minutes, until the mushrooms have given off a considerable amount of liquid.
Add the salt, soy sauce, and savory and stir. Simmer for another 5 minutes. Add the cornstarch mixture and stir until thickened. Combine with the noodles and mix well.
Place the mushroom mixture in a shallow baking dish, cover evenly with the crumbs, and top with the cheese. Drizzle with butter and place in the oven for 5 minutes before serving.

Serves 4