Heat olive oil then add celery, carrots and onions and cook until soft before adding garlic.
Add the longganisa chunks and cook until browned.
Add mushrooms and tomato sauces. Pour in chicken stock and simmer for about 10 minutes.
Season with granulated seasoning, dried herbs, pepper and sugar.
Cook over low heat for 10 minutes more, stirring continuously to prevent burning.
Toss sauce with cooked noodles and top with Parmesan cheese. Serves 6-8.