Instructions: Preheat the oven to 350 degrees F. Cook the noodles in a large pot of boiling salted water uncovered over high heat, stirring occasionally, about 7 minutes or until nearly tender but slightly firm. Drain, rinse with cold water, and drain well. Transfer to a bowl.

Heat the vegetable oil in a large skillet over medium heat. Add the onion and saute about 7 minutes or until golden. Add the garlic, mushrooms, pinch of salt, pinch of pepper, and 3/4 teaspoon paprika. Saute about 3 minutes, stiring often.

Add the mushroom mixture, carrots, yellow squash, zucchini and parsley to the noodles and mix well. In a small bowl, beat the egg with the egg whites and broth, add to the noodles and mix well. Oil a 5- cup baking dish and add the noodle mixture. Sprinkle with pecans, then with remaining 1/4 teaspoon paprika. Bake 45 minutes or until set and lightly browned on top.

Serve hot, from the baking dish.

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