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Cut the cooked chicken into bite-size pieces and set aside.
Add the brown sugar, sesame oil, soy sauce and chicken broth to a small bowl and whisk to combine making sure the sugar is dissolved.
In a medium pan, heat a few tablespoons of sesame oil over medium-high heat. Add the mushrooms and cook until slightly browned. Remove and set aside.
Add additional oil if necessary and then add the garlic and remaining vegetables and sauté until crisp tender.
Once cooked through, add the mushrooms and chicken back to the pan. Add the cooked noodles to the same pan.
Pour the sauce over the top and use tongs to mix together.
Serve immediately!