8 oz. green spinach noodles
2 c. chopped broccoli
2 c. chopped unpeeled zucchini
1/2 c. chopped green onion, including some green tops
2 tbsp. butter, melted
3 tbsp. flour
2 tbsp. minced parsley
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. salt
3/4 c. milk
2 c. sour cream
Freshly grated Parmesan cheese

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Cook noodles according to package directions; drain well. In a medium saucepan, cook broccoli and zucchini, covered, in a small amount of salted boiling water until just tender, about 8-10 minutes; drain well.

In a large saucepan, saute onion in butter over moderate heat until tender but not browned. Blend in flour, parsley, garlic powder, oregano and salt. Gradually add milk and cook over moderate heat, stirring constantly, until mixture is thickened and bubbly hot. Add sour cream. Add noodles, mixing well. Blend in broccoli and zucchini. Spoon into greased baking dish and sprinkle liberally with Parmesan cheese.