1 (12 oz.) pkg. flat noodles
Salt
Water
A few drops oil
3 tbsp. oil
1/2 lb. mushrooms, trimmed, sliced thin lengthwise through stem
1/2 tsp. salt
1/4 tsp. coarse ground black pepper
1 c. beef broth
1 tbsp. soy sauce
1 tsp. cornstarch
2 tbsp. water
1 c. herb flavored stuffing mix
1/4 c. finely minced parsley

Drop noodles into a large pot of rapidly boiling salted water. Add a few drops of oil. Cook until noodles rise to the surface and are pliable, about 1 minute. Drain, place in a large bowl and toss with 1 tablespoon of the oil. Heat remaining 2 tablespoons oil in wok. Add mushrooms and stir fry about 1 minute. Add salt, pepper and broth. Cover and steam for 1 minute. Add soy sauce and stir in dissolved cornstarch in 2 tablespoons water. Add stuffing mix and noodles. Stir and toss until heated and noodles are tender. Stir in parsley. Makes 6 servings.