How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Garden Fresh Veggies and Noodles?

You need 8 ingredients. The key ingredients include: 3 tablespoons butter or 3 tablespoons margarine, 8 ounces medium egg noodles (pennsylvania dutch brand works the best), 3 cups chicken broth, ¼ teaspoon garlic powder, and more.

Is Garden Fresh Veggies and Noodles suitable as pasta & noodles?

Yes, Garden Fresh Veggies and Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Garden Fresh Veggies and Noodles?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Fresh Veggies and Noodles Recipe

Name: Garden Fresh Veggies and Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter or 3 tablespoons margarine; 8 ounces medium egg noodles (pennsylvania dutch brand works the best); 3 cups chicken broth; ¼ teaspoon garlic powder; 2 medium tomatoes, cut in cubes; 2 medium zucchini, thinly sliced and quartered; 1 cup sliced mushrooms; 1 ⅓ cups shredded mozzarella cheese

Try this homemade Garden Fresh Veggies and Noodles recipe the whole family will love. Made with butter, egg noodles, chicken broth and garlic. Easy step…

This Garden Fresh Veggies and Noodles relies on simple, everyday ingredients such as chicken broth, garlic powder, sliced mushrooms and shredded mozzarella cheese. It comes together quickly and makes 4 servings, at about 716 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

3 tablespoons butter or 3 tablespoons margarine
8 ounces medium egg noodles (pennsylvania dutch brand works the best)
3 cups chicken broth
¼ teaspoon garlic powder
2 medium tomatoes, cut in cubes
2 medium zucchini, thinly sliced and quartered
1 cup sliced mushrooms
1 ⅓ cups shredded mozzarella cheese

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Quick Info

Servings
4 servings
Calories
716 kcal
Category
Pasta & Noodles

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