Boil the noodles until tender. Drain and replace in pot. Toss some spinach leaves (about half to three quarters of a bag) onto the hot noodles. Stir while the leaves wilt. Toss in chopped or sliced raw mushrooms (I do about 2 cups I believe and often use more than one type) and stir them in well. Set aside and gently fry the onion and garlic (in a wee bit of olive oil) together in a small pan until tender. Mix into the noodle mixture. Combine one full container of soup with one full container of sour cream. Mix well, then pour over the noodle mixture. Sprinkle 12 herb saulute or Mrs. Dash into the mixture to taste and stir well.
In a small bowl combine nutritional yeast and bread crumbs then dampen with some olive oil until a crumbly mix forms. Spread noodle mixture in a sprayed 9x13 dish and sprinkle the bread crumb mixture over the top. Bake at 350 for 45min. Allow to cool 10min before cutting.