1Cook noodles to desired doneness as directed on package. Drain.
2Meanwhile, in large skillet or wok, cook and stir sesame seed over medium-high heat for 2 to 3 minutes or until golden brown. Remove from skillet; set aside.
3In same skillet, heat oil over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add broccoli, water chestnuts and mushrooms; cook and stir 6 to 7 minutes or until broccoli is crisp-tender.
4In small bowl, combine broth, wine, soy sauce and cornstarch; blend well. Add cooked noodles and cornstarch mixture to skillet; cook and stir until bubbly and thickened. Sprinkle with sesame seed.