Melt the butter in a large skillet over medium heat. Add the onion, garlic, and fresh mushrooms; cook until the onions are translucent. Stir in the curry powder until well blended.

Place the beef strips in the skillet, and fry until evenly browned.

Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems, pieces, and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated.

Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender. Drain.

Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil.