From Taste of Home:
6 cups uncooked wide egg noodles
3 to 4 garlic cloves, minced
1/4 cup olive oil
4 cups broccoli florets
1/2 pound fresh mushrooms, thinly sliced
1/2 tsp dried thyme
1 tsp salt
1/4 tsp pepper
parmesan cheese, optional
Cook noodles according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender. Add broccoli and saute for 4 minutes or until crisp-tender.
Add mushrooms, thyme, salt and pepper. Saute for 2-3 minutes. Drain noodles and add to broccoli mixture. Stir gently over low heat until heated through. Top with parmesan cheese if desired.
