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Preheat oven to 350°F (175°C). Lightly butter (or oil) the insides of a casserole dish.
Trim leeks, cutting off most of the green tail. Slice the stalk in half and wash carefully, ensuring no debris remains trapped between the layers. Slice thinly.
Clean mushrooms with a wet paper towel, and slice them.
Heat margarine (or butter) in a pan. Add a splash of olive oil to keep it from burning. Add leeks and sauté in med heat for 5 mins.
Add sliced mushrooms and sauté on medium heat until caramelized, about 7-10 minutes. Chop garlic and add to pan. Reduce heat and continue sautéing for another 3-5 minutes.
Prepare noodles: bring large pot of salted water to a boil, add noodles, but only cook for 6 minutes. Drain, and transfer to a big bowl. Add sautéed mushroom mixture.
Process tofu with almond milk, lemon juice and a pinch of salt in food processor (or blender, though a processor works better). Add tofu mixture to noodles. Beat eggs lightly in a small bowl and add to pasta bowl. Add salt and pepper, and more dill, to taste. Mix everything gently.
Spoon noodle mixture into prepared casserole dish. If desired, sprinkle with nutritional yeast. Bake 45 minutes, until top is golden own and filling is set.