Noodle Vegetable Casserole

1 lb. spiral noodles, cooked
1 tsp. salt
1 1/4 c. cashews
1 tbsp. cornstarch (rounded)
4 c. water
1 tbsp. CHICKEN STYLE SEASONING
3 c. mixed vegetables
1/2 tsp. onion powder

COOK spiral noodles as directed, al dente. BLEND cashews with 1 1/2 c. water, salt, cornstarch, CHICKEN-STYLE SEASONING, and onion powder, until smooth; then add remaining water. COOK in saucepan until thickened. ADD steamed mixed vegetables and serve. OR pour into casserole, top with seasoned bread crumbs, and bake at 350° until crumbs are crisp. (This is really good with broccoli, zucchini, and carrots!)