Heat chicken nuggets as directed on package.
Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add vegetables; cover and cook 2 to 3 minutes or until thawed.
Reserve for a future use or discard seasoning packet from soup mix. Break noodles into pieces. Add noodles, pineapple with liquid and water to skillet. Reduce heat to medium; cover and cook 4 to 6 minutes or until vegetables are crisp-tender and noodles are tender.
Stir in sweet-and-sour sauce. Fold in hot chicken nuggets; cook and stir until thoroughly heated. Sprinkle with sesame seed.