Slow-Cooker Mushroom Sauce Over Egg Noodles

Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the onion, celery, and carrots to the skillet; cook, stirring constantly, until the mixture begins to brown, about 5 minutes. Place the onion mixture in a 5- to 6-quart slow cooker.

Heat the remaining 1 tablespoon oil in the skillet over medium-high. Add the mushrooms; cook, stirring constantly, until tender, about 8 minutes.

Transfer the mushroom mixture to a food processor, and pulse until coarsely chopped, about 5 times. Add the mushrooms, tomatoes, tomato sauce, rosemary, salt, and pepper to the slow cooker. Stir in the wine and soy sauce. Cover and cook on LOW until the mixture has slightly thickened, about 6 hours.

Meanwhile, cook the egg noodles according to the package directions. Serve the mushroom sauce over the hot noodles. Sprinkle each serving with the cheese. Garnish with the parsley, if desired.