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In a medium bowl, add chicken broth, soy sauce, honey, rice vinegar, cornstarch, garlic and ginger. Whisk and set aside.
Bring large pot of water to a boil, then add a pinch of salt. Add egg noodles and cook for 3-4 minutes.
Preheat large non-stick skillet on medium-high heat and add 1 tablespoon of oil, if using cooked sausage and no oil for fresh pork sausage. Add sausage and onions, cook for 5 minutes, stirring a few times and allowing brown edges to form. Transfer to a plate and set aside, and drain fat, if any.
Return skillet to medium-high heat, add remaining 1 tablespoon of oil, bell peppers, mushrooms and broccoli. Cook for 5 minutes, stirring just a few times and allowing brown edges to form.
Add sausage and onions back to the skillet. Give sauce a good stir and add to the skillet. Stir and cook stir fry on medium heat for about 3 minutes or until sauce has thickened.
Drain the noodles and add them to a skillet. Turn off heat and gently stir to combine all ingredients. Garnish with green onion and sesame seeds, if you wish. Serve immediately.