3 tbsp. vegetable oil
1 tsp. Season-All
1/2 tsp. minced garlic
1/8 tsp. pepper
1 lb. boneless chicken, skinned & cut into chunks
1 med. carrot, cut in strips
1 green bell pepper, cut up
1 red bell pepper, cut up
8 oz. pkg. egg noodles, uncooked
1 c. sliced mushrooms
1 tsp. Season-All

In medium bowl, blend first 4 ingredients. Add chicken, carrot and peppers. Toss to coat. Cover, marinate in refrigerator for at least 1 hour. Prepare noodles according to package directions; drain. In large skillet, combine chicken and vegetable mixture; stir fry until chicken is no longer pink and vegetables are tender-crisp. Add mushrooms; stir fry 1 minute. Add noodles and Season-All. Toss to mix. Heat through. Refrigerate leftovers. 4 to 6 servings.