2 cups uncooked egg noodles

1 Tablespoon sesame seed

1 Tablespoon peanut oil

2 cloves garlic — minced

4 cups fresh broccoli florets

1 can (8 oz.) water chestnuts — drained

1 jar (4.5 oz.) whole mushrooms — drained

1/2 cup chicken broth

2 Tablespoons dry white wine or chicken broth

2 Tablespoons soy sauce

2 teaspoons cornstarch

1.
Cook noodles to desired doneness as directed on package.

2.
Meanwhile, in large skillet or wok, cook and stir sesame seed over medium-high heat for 2 to 3 minutes or untl golden brown. Remove from skillet; set aside.

3.
In same skillet, heat oil over medium-high heat until hot. Add garlic; cook and stir 30 seconds.
Add broccoli, water chestnuts and mushrooms; cook and stir 6-7 minutes or until broccoli is crisp-tender.

4.
Drain noodles; set aside.

5.
In small bowl, combine broth, wine, soy sauce and cornstarch; blend well.
Add noodles and cornstarch mixture to skillet; cook and stir until thickened and bubbly.
Sprinkle with sesame seed.
Makes 4 servings.