In 10-inch skillet over medium heat, melt one tablespoon of margarine.
Cook mushrooms and onion until tender.
In a small bowl beat egg whites slightly, add kasha and stir until grains are well coated.
Push vegetables to one side of skillet.
Add the remaining margarine.
Cook kasha for 2 minutes until grains become separated and dry. Stir constantly.
Stir in boiling water, salt and bullion cube.
Bring to a boil over high heat.
Reduce heat to low, cover and simmer for 10-12 minutes until kasha is tender.
Cook Manischewitz® Egg or Yolk Free Bow Ties according to package directions.
Drain pasta and add to skillet.
Mix bow ties with kasha and vegetables.