Fill a small and large pot with water and salt.  Once boiling add 1 handful of noodles to the small pot and the sweet corn to the large pot.  Cook both until done.

In a small bowl add ¼ cup water and 3 tsp of meatless chicken broth; stir until completely blended. More water or more broth can be added to taste.  If you do not want to use powdered broth you can use ¼ cup vegetable stock.

Add zucchini and broth mixture to skillet.  Add onion powder, garlic powder, salt to taste.  Cook until zucchini is completely done.  Add mushrooms and stir.  Sauté for 1 minute.

Once mushrooms have cooked add ½ cup Ragu spaghetti sauce.  Add more sauce if desired.  Stir until sauce is warm.

Pour sauce over noodles.  Sprinkle Nutritional yeast over top.  If you are not a vegan you can top with Parmesan cheese.  Serve with sweet corn on the side.