Fry in a skillet
   1 cup very thin noodles
in
   2 tbs extra virgin olive oil
until brown - and it doesn't take long in hot oil for thin noodles!

Remove the noodles into a temporary dish and add
   about three or four portabella mushrooms,
cut into about 1/2 inch cubes, strips, or to your preference, to the olive oil.

You can substitute some TVP strips, or if you're not vegetarian you might
substitute about 1/2 lbs chicken breast, cut similarly.

When the portabella is about half done (or when the chicken is close to done,) add
   one yellow onion, chopped
and saute' until it is starting to get done, then add
   Flowers of two broccoli stalks - about two handfulls
and saute a little longer - maybe covering for a while.
Add the noodles back in, and add
   2 tbs balsamic vinegar
   3 chicken broth cubes
   one 8 oz can tomato sauce
   about 1/2 cup water (don't get too much!)
to the skillet and use a pepper grinder to add
   lots of fresh ground pepper, to your taste.
to the mix.

Now, just simmer about 10-15 minutes, until the noodles are done; they should absorb most of the liquid, but you may want to have a little cornstarch mixed in water handy in case it needs thickened.

If you like crisp veggies like I do, you might try adding the broccoli flowers about five minutes before everything is finished, just drop them on top and put the lid on and let them steam. Also, please don't be afraid to play around with how stuff goes together - that's how I found this recipe.