Preheat the oven to 350 F / 175 C.
Fill a pot with water and turn the heat on high. Prepare a medium bowl to the side filled with cold water and ice.
Slice the mushrooms and add them to a pan on medium-high heat with the butter, garlic powder, freshly cracked black pepper, and 1/2 teaspoon Lawry salt. Stir so the seasonings evenly coat the mushrooms.
Let the mushrooms cook, without stirring, until their juices come out and have completely evaporated. While waiting, do the steps below:
Dice the bell pepper and the zucchini.
Once the pot of water is boiling, cook the diced bell pepper for 2 minutes and immediately transfer to the bowl of ice water. Add more ice as needed.
Next, cook the diced zucchini for 2 minutes and immediately transfer to the bowl of ice water. Add more ice as needed.
Dice the tomato.
Boil the elbow noodles according to package instructions.
Mix the breadcrumbs and Italian seasoning together and bake at 350 F until golden, roughly 8-10 minutes.
Once the mushrooms have released their juices, add the dried minced onion and stir until fragrant.
Add the flour to the pan with the mushrooms, stirring to combine.
Slowly add the milk, stirring frequently, until the mixture has thickened slightly after each addition.
Add the remaining seasonings, except the parsley, and stir.
Add the cheese, cut or shredded, and stir until the cheese is completely melted.
Add the vegetables, noodles, and parsley. Stir.
Top with with the breadcrumb mixture.
Enjoy!
