#2573 - Smoked Sausage Noodles

(by Shirley McNevich)

1 - 12oz. bag medium egg noodles
1/2 lb. smoked sausage (cut into coin shaped pieces, then each piece cut into 4 small pieces)
1 tsp. salt
1/2 tsp. pepper
1/2 cup chopped onions
2 garlic cloves (minced)
2 TBSP canola oil
4oz. sliced mushrooms (drained if not fresh)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 1/2 cups water
1 TBSP cornstarch
2 tsp. chicken bouillon cubes
1 tomato (chopped)

Cook egg noodles according to bag directions--drain but do not rinse. In a Dutch oven over medium heat add sausage pieces, canola oil, chopped onions, minced garlic, salt, pepper, sliced mushrooms, chopped green bell peppers and chopped red bell peppers--cook/stir until sausage is browned and onions and peppers are tender. In a small bowl add cornstarch--slowly add water to cornstarch while stirring. Add cornstarch mixture and chicken bouillon to sausage mixture--cook/stir until hot and thickened. Add chopped tomatoes--stir. Add drained noodles--cook/stir until mixed and hot.