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In a large deep saute pan over medium heat, heat oil, add onions and mushrooms and saute until golden, about 10 minutes.
Add farfel and stir to coat, about 2 minutes.
Add broth, salt and pepper and stir well. Cover and simmer, stirring occasionally until the farfel is tender but not mushy and the liquid is absorbed.
Note: After browning onion and mushrooms you can place in a baking dish with farfel and toss well. Add broth and cover pan, baked in a 325°F oven for 30 minutes, then uncovered for another 30 minutes.