Sorta "Chicken" & Noodles over Mashed

No, it won't REALLY taste like chicken BUT if you get lucky, it will be a rich substitute for it

1 Box of Kitchen Basic's Vegetable stock (have another in reserve for use)
1/2 a large onion chopped in smallish chunks
1 Tbls Minced Garlic (I don't use the prepared in oil stuff but feel free to save yourself time)
3-4 stalks of celery chopped smallish, leaves and all
1 carrot sliced or small chopped
1 Tbls. Vegan Margarine like Earth Balance *I don't use for sauteing veggies but feel free to
1 Bag of any brand frozen mixed vegetables * I use a Franciscan blend
1/2-1 teaspoon Ground or leaf thyme
1/4 teaspoon paprika
1/2 teaspoon poultry seasoning
1/2-1 teaspoon rubbed sage
Sea Salt
Fresh ground black pepper
2-4 tablespoons Vogue vegan chicken bouillon soup base or homemade no-chick bouillon
1/2 a bag (approx 6 cups dry-eyeball it) wide whole grain noodles
1 tablespoon minced fresh parsley *optional

Directions:
Water in a saucepan or per package instructions and start water to cook noodles
In a large stock type pot melt vegan margarine and saute onions, celery, carrots. I usually add a pinch or so of sea salt to help them sweat and soften. *If not using vegan margarine and I dont, just add a few drops of water or vegetable broth to keep onions from sticking/over browning.
Add minced garlic and cook another couple of minutes. Add bag of mixed blend frozen veggies, lower heat and put a lid on the pan for a few minutes. Add vegetable stock/broth, reserving a 1/2 cup or so in a glass measuring cup.  Add 2 tablespoons of the vogue vegan chicken bouillon base to the veggie stock to dissolve-do its thing. Add it to stock pot and other seasonings. Simmer 20-30 minutes. While waiting for stock mixture to cool, cook your whole grain noodles in water. The 1/2 bag will go a long way but its easier to make more noodles than to keep flavor profile because you've had to add a bunch of water and weakened everything. Taste the now cool stock...adjust seasonings for personal preference. When noodles are done, drain water in strainer and add noodles till it looks "right". The noodles will absorb a lot of the stock...and help thicken some. If not ready to serve, put it in the fridge until dinner. 
Make your mashed potatoes
When ready to serve, re-warm noodle/stock mixture. Taste again and evaluate if you need more liquid because noodles absorbed more than you thought. If so, add more vegetable stock and adjust/add more sage, pepper, salt, etc to taste.  Bring to low boil.  Ladle some of the stock (maybe 1/2 cup) into a glass measuring cup and add cornstarch. Mix well with a fork until smooth. Slowly add back to the stock pot, stirring gently so as not to break the noodles up. Lower heat and wait for it all to thicken.
Ladle noodles and "gravy" over mashed potatoes. A little finely chopped parsley over the top is a nice final touch if your so inclined.