Chop the mushrooms, onions, and celery.
In a pan over a medium/low flame melt the margarine and saute the mushrooms, onions, and celery until tender.
Season the mushrooms, celery, and onions with the onion soup mix.
In a separate bowl, beat the eggs with the potato pancake mix.
Add the sauteed mushrooms, onions, and celery into the egg mixture.
In a separate bowl, pour the water and chicken soup over the matzo farfel.
Mix the farfel into the egg/vegetable batter and pour into a pre-greased 9x13 pan.
Bake in the oven at 375ºF for 30 minutes.