2 tbsp. butter
1/2 of 16 oz. pkg. med. or fine egg noodles
3 1/4 c. chicken broth
1/4 tsp. garlic powder
Salt and pepper to taste
2 med. tomatoes, cut into wedges
2 med. zucchini, thinly sliced
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 10 minutes or until noodles and vegetables are tender. Toss cheese with noodles. Makes 4 servings, 450 calories a serving.