-Preheat the oven to In a large pot, boil water and add the noodles. Cook until al dente. Before draining, remove 2 cups of water from the pot and set aside. Drain the pasta. -Meanwhile: In a saucepan, sauté the peppers and tomatoes* over low-medium heat until cooked down and soft, about 5 minutes. Set aside. In that same pan, melt the butter over low-medium heat. Once melted, add the flour one tablespoon at a time and whisk the ingredients to keep the flour from getting too lumpy. Once all of the flour has been whisked into the butter, add the vegetable broth one cup at a time and continue whisking. When all the lumps are gone, add in the vegan cream cheese, and turn the heat down to a low simmer and allow the mixture to thicken. Put the sliced cheese in a food processor and pulse.** I put in 2-3 slices at a time, and just chop it up until its rice or lentil-sized. Break up the vegan chicken/seitan into bit -sized pieces. In a large bowl, mix together the noodles, creamy sauce, peppers and tomatoes (and other veggies you added), vegan chicken/seitan, the 2 cups of reserved pasta water, 1/2 of the shredded cheese, garlic powder, onion salt, and cayenne/black pepper to taste, and stir to combine. (Recommend using tongs to stir it all up). Pour the mixture into large casserole dish, and top with the remaining shredded cheese. Cover with foil, and bake in the oven for 30 minutes, or until the cheese has melted and the sauce is bubbling. Take off the foil and bake an additional 5 minutes. *You can also add in mushrooms or any other vegetables you'd like. **You can use shredded vegan cheese instead, but I've had better luck with getting it to melt more evenly by doing it this way.