Vegetarian spaghetti-style Ramen noodles

I realize that this recipe might seem a bit useless, considering that spaghetti noodles cook about as quickly as Ramen. Well, all I can say is that I sometimes prefer the taste and texture of certain noodles over others (for this reason, I occasionally make my spaghetti alla carbonara with rotini or penne pasta).

Ingredients:

• 2 blocks Ramen noodles, without the seasoning packets
• 1 1/4 cups meat-less spaghetti/tomato sauce of your choice
• 1 teaspoon butter
• 1/2 teaspoon garlic powder
• 3 tablespoons shredded or grated Parmesan cheese (or an "Italian blend" variety)
• Optional - 1 small can mushroom slices or stems and pieces

Note: If you don't mind making this a non-vegetarian meal, use Ramen noodles of a beef variety. Stir one of the packets into the sauce for extra flavor.

1. Warm the sauce in a small pot over medium heat, stirring occasionally. Cook the Ramen a few minutes later (since they will be done quickly, it is best to start warming the sauce beforehand).
2. If you are using mushrooms or seasoning, stir them into the sauce.
3. When the Ramen is cooked, drain and return to the pot. Toss with the butter and garlic.
4. Serve the noodles, then top with sauce. Sprinkle with cheese.