1Fry pork or sausage. Make sure to crumble as it cooks in a saute pan or deep frying pan. Once brown do not remove the sausage grease or oil.
2Add all raw vegetables (Yellow squash, zucchini, onion, minced garlic) to the pan. Fry until golden on medium heat.
3Add canned tomatoes, better than bouillon chicken base, and 1 can of water using the can from the tomatoes. (add mushrooms if using mushrooms).
4simmer on low heat for 30 mins. In another pan boil water and add egg noddles. After the noodles boil for about 5 mins shut off burner, but do not drain. Cover and allow the water to cool. (after water is cool then drain and set aside in the pan with a lid).
5After the ratatouille is done simmering server over egg noddles.