Heat ⅓ cup of oil in a large dutch oven. Cook the onions until soft, about 7 minutes over medium high heat.

Meanwhile, combine 4 tsps salt, pepper and paprika in a large bowl. Toss all the stewing beef cubes in the bowl with the spices.

Remove onions from the dutch oven. You will need to brown the stewing beef in 2 batches. Heat ½ the remaining oil in the dutch oven and brown ½ the stewing meat over medium high heat. Remove browned beef and reserve with the onions. Repeat with the last half of the oil and stewing beef.

Return onions and stewing beef to the dutch oven. Add the tomato sauce, water, garlic and remaining teaspoon salt. Mix well and bring to a simmer. Reduce heat to low, cover and allow it to simmer for approximately 2 hours. Stir occasionally.

When the goulash is done, if you are making the goulash, soup and shepherd's pie remove 1 cup of stewing beef and reserve for the soup. Drain off about 3 cups of the sauce and reserve for the soup. Divide the remaining goulash and sauce in half. Reserve half for the shepherd's pie and serve the other half with the noodles as per below.

When ready to serve cook the noodles according to manufacturer's instructions. While noodles are cooking heat the 3 tablespoon butter in a large skillet over medium high heat. Add the garlic powder. Fry mushrooms until they have released their liquid and liquid has evaporated. This may take about 15 minutes or so.

When noodles are done, drain them and pile on a platter. Top with fried mushrooms and goulash. Serve with sour cream on the side.

While the goulash is cooking, peel and dice potatoes into 1"cubes. Simmer over medium high heat approximately 20 minutes until potatoes are tender.

When tender, drain and mash. Add 4 Tbsps butter and the cream and beat until smooth.

While potatoes are cooking heat the remaining 2 Tbsps of butter over medium high heat and fry mushrooms until they release their liquid and it evaporates. This may take about 15 minutes.

To assemble take a casserole about 9X3" and spray it with cooking spray. Put the goulash portion reserved for the shepherd's pie in the bottom. Spread the mushrooms evenly over the top and top with the whipped potatoes.

If serving immediately, heat the oven to 350 degrees. Heat until the top starts to brown and it is evenly warmed, about 20 minutes.

If freezing, allow it to cool. Wrap tightly and freeze. To serve heat from frozen at 350 degrees for approximately 60 minutes or until heated through.

Mince the cubes of stewing beef reserved for the soup. Add the broth and the meat to the 3 cups of sauce reserved. Heat through over medium heat.

If freezing, cool and put in a freezer container . To serve remove from freezer and heat over medium heat until evenly warmed.