Broccoli, 2 sm. stalks (florets)
Red onion, chopped, med.
Celery, 3 to 4 stalks, sliced
2 carrots, chopped, cubes
1 clove garlic, chopped
4 or 5 mushrooms
1/2 (12 oz.) bag egg noodles
1 sm. carton heavy whipping cream
1 tbsp. butter

Melt butter. Stir fry celery, carrots, garlic and onion until tender. Boil water and cook noodles while stir frying. Add broccoli and mushrooms to stir fry mixture. Heat until broccoli is cooked, but not too cooked. Add salt and pepper to taste. Add heavy cream and vegetables to cooked noodles, drain noodles first. Cook until cream is cooked into noodles. Serve topped with Parmesan cheese.