Title: Egg noodles with sausage
 Categories: Main dish, Pasta, Breakfast, Vegetables
      Yield: 6 Servings
 
      1 lb Hot Italian-sausage links
      2 lg Carrots
      1 md Onion
      1 bn Broccoli (1 lb)
    1/2 pk 16 oz extra wide egg noodles
           Salt
      2 tb Olive or salad oil
    1/4 ts Italian herb seasoning
 
  About 1 hour before serving:
  
  In a 12-inch skillet over medium heat, heat sausages and 1/4 cup
  water to boiling. Reduce heat to low; cover and simmer 5 minutes.
  Remove cover and cook, turning sausages occasionally, until water
  evaporates and sausages are browned, about 20 minutes. Remove
  sausages to paper towels to drain; cut into 1/2-inch-thick slices.
  Place sausage slices in a bowl. Reserve drippings in skillet.
  Meanwhile, slice carrots 1/4 inch thick; dice onion. Cut off root
  ends and discard tough outer leaves from the broccoli. Rinse and
  drain well. In drippings in skillet over medium heat, cook carrots
  and onion until vegetables are tender. Add 3/4 cup water, stirring to
  loosen brown bits from bottom of skillet. Add vegetable mixture to
  bowl with sausages. Wipe skillet dry. Cook noodles as label directs,
  using 2 tsp salt in the water. While egg noodles are cooking, in same
  skillet over high heat, in hot olive or salad oil, cook broccoli,
  Italian herb seasoning, and 1/4 tsp salt until tender crisp, 3 to 5
  minutes, stirring often. Return sausage mixture to skillet with
  broccoli; over medium heat, heat through, stirring occasionally. Add
  egg noodles; gently toss to mix well. Source: Good Housekeeping Feb/92
  :          Pg. 162
  
  From the collection of K. Deck