On a pan, sauté garlic and onions until golden brown then add can of Cream of Mushroom. In a small glass add Atchuete and a splash of water to mix - add this to the pan after it's dissolved in water - this is for the color. Bring the sauce to a boil and simmer for 10 minutes. Put Rice Noodles in a strainer and dip in boiling water for 5 minutes or until cooked. Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve. *Note that we generally make this for a large group of people, so I've left out amounts for some of the ingredients, anyways it's more fun to experiment!