Soak porcini mushrooms in small amount of warm water.
When they're soft, cut mushrooms into small pieces and set aside.
Stir together kasha and egg with fork and set aside to dry 30 minutes, stirring occasionally.
Melt ¼ cup goose fat in large skillet (preferably broiler-proof) with tight fitting lid.
Add onions along with sugar and sauté, stirring often, until well-browned.
Add mushrooms and garlic. Cover and cook until mushrooms yield their liquid.
Continue cooking uncovered until liquid evaporates.
Add kasha mixture, salt, pepper, and oregano and cook, stirring constantly, 2 or 3 minutes.
Stir in broth and porcini mushrooms. Cover tightly and simmer 20 minutes or until liquid is absorbed.
Meanwhile, cook bowties according to package directions.
Mix in noodles.