Directions
In a skillet over medium heat, heat oil and saut onion 23 minutes until soft. Add mushrooms and garlic cook 5 minutes. Add beans, carrots, tomato juice, wine or stock, Worcestershire and vegetable salt. Stir and bring to a boil. Add noodles and gently stir into liquid. Reduce heat to a simmer, cover and cook about 30 minutes or until all liquid has been absorbed. Gently stir in yogurt and cook 1 minute more to reheat.