If using mushrooms saute these first with the butter on medium heat. When water from mushrooms are evaporated, remove from heat and set aside.

Still on medium heat, add onions and garlic and saute until the onions are almost transparent. Add the chicken and black pepper. Cook until the chicken is lightly browned.

While chicken is cooking, bring a medium pot of lightly salted water to boil, add the noodles. When noodles are cooked, drain.

Add the rest of the vegetables to the pan, including the mushrooms. Cook until the vegetables are tender crisp, or done to your liking.

Mix soy sauce and corn starch in a small bowl.

Once the vegetables are cooked, turn heat down to medium low. Add the soy sauce corn starch mixture to the pan, stir through. (If it's too salty for your taste, just add a little water at a time, tasting it.) Cook only until the sauce is thickened and bubbly.

Add the cooked noodles to the pan, lightly toss, making sure that the noodles are coated in sauce. Serve. Enjoy!