Buckwheat – Bring water to a boil. Add buckwheat, 1 tablespoon butter and salt to taste. Bring back to a boil with buckwheat and then reduce heat to low for 30 minutes.
Stroganoff – Heat 1 tablespoon butter over medium high heat. Add beef and onions; sauté until onions become golden in color. Add another tablespoon butter and flour; sauté for 2-3 minutes. Add Portabella mushrooms; sauté 2-3 minutes. Add chicken stock and cook 7-8 minutes until beef is tender. Add heavy cream and cook an additional 7-10 minutes. Add garlic, and salt and pepper to taste. Remove from heat. Add sour cream; stir; keep warm.
Bowtie Pasta – Boil 2 quarts of water, seasoned with salt. Add pasta; cook until soft and strain.
Finishing – Combine buckwheat and pasta. Place on platter, pour stroganoff over and garnish with parsley.