Brown sausage and saute mushrooms in a large skillet and set aside.
Melt butter in large saucepan over medium heat. Add crumbled noodles and stir until noodles become lightly browned. Carefully pour in water and add bouillon and rice. Stir once and cover saucepan with tight fitting lid. Lower heat to low or place a trivet under pan. Do not remove lid for 30 minutes.
After cooking, place paper towel under lid for three minutes to soak up remaining moisture. Remove from heat. Stir mixture. Add sausage and mushrooms and stir again. Serve immediately.