2 tbsp. butter
8 oz. fine egg noodles
3 1/4 c. chicken broth
1/4 tsp. garlic powder
Salt and pepper (to taste)
2 med. zucchini, thinly sliced
2 med. tomatoes (cut into wedges)
1 c. sliced mushrooms
1 1/3 c. shredded Mozzarella cheese (about 6 oz.)

In large skillet, melt butter and lightly brown uncooked noodles, stirring frequently (browning will be uneven). Add chicken broth, garlic powder, salt and pepper. Bring to a boil, then add vegetables. Simmer covered for 10 minutes or until noodles and vegetables are tender. Toss cheese with noodles. Garnish with tomato sauce and parsley, if desired. Makes 6 servings.