4 cups uncooked wide egg noodles
1 1/2 pounds sliced fresh mushrooms
3 tablespoons butter
1 cup dry red wine
1 tablespoon cornstarch
1 1/4 cups vegetable broth
3 tablespoons tomato paste
Cook noodles according to package directions. Meanwhile, in a large skillet, saute the mushrooms in butter until tender. Add wine. Bring to a boil; cook for 5 minutes or until sauce is reduced by half.
In a small bowl, combine the cornstarch, broth and tomato paste until smooth. Add to mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; serve with mushroom sauce.