Chop carrots. mushrooms are just halved. In a skillet over medium high heat, heat oil;saute onion about 3 minutes until soft.
Add mushrooms and garlic continue cooking another 5 minutes.
Spoon into slow cooker.
Add broccoli, carrots, tomato paste and stock. Cover and cook on medium for 4 hours until most of the liquid is absorbed.
Caution the carrots may have to be precooked.
Cook noodles per directions.
In a small sauce pan stir together cornstarch, yogurt and sour cream.
Heat gently over low heat for 1 minute. (do not let sauce boil- it will curdle) Stir sauce into vegetable mixture.
Serve over cooked noodles.
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