Heat oil in skillet. Add onions and saute. After 3 minutes, add sugar to carmelize onions. Cook 2 more minutes, add peppers and garlic and cook about 5 minutes until softened and browned.
2
Add carrots, mushrooms (with their liquid), water and bouillon. Cover and cook 8 min. or until carrots are softened. Remove cover and continue cooking to evaporate liquid.
3
While noodles are cooking, melt butter in small saucepan. Add flour and mix with whisk, cooking for 2-3 minutes. You'll want to add enough flour to get a thick paste.
4
Add half and half, sherry, nutmeg, salt, and pepper. Cook, stirring continuously, until sauce thickens. Add Parmesan and mix well.
5
Combine noodles, vegetables, and sauce.
6
Great served with crusty garlic bread and a fresh tossed salad.
