1 (12 oz.) pkg. extra wide noodles, uncooked
2 tbsp. vegetable oil
3 c. thinly sliced zucchini or squash
2 c. green and-or red pepper strips
1 c. thinly sliced onions
1 lb. fresh mushrooms, sliced
2 cloves garlic, minced
1 tbsp. basil
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. chicken broth
1/4 c. grated Parmesan cheese

Cook noodles according to package directions; drain. Meanwhile, in 4-quart nonstick saucepan, heat oil and add all remaining ingredients except broth and cheese. Cook, stirring constantly, 2 minutes or until vegetables begin to tenderize, but not brown. Stir in broth and continue to cook, stirring frequently, until vegetables are of desired tenderness. Spread hot cooked noodles onto serving platter; top with vegetables and sauce. Sprinkle with Parmesan cheese before serving.