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 two 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.