Cook the noodles according to the package directions, omitting any salt or fat. Drain well, and then set aside to keep warm.
After coating a large skillet or wok with cooking spray, heat it at high for 2 minutes. Stir-fry the garlic for 15 seconds and then add the green beans, carrot, and green onion before stir-frying for 30 more seconds. Add the mushrooms and then continue to stir-fry for 1 minute, or until the vegetables are crisp and tender.
After combining the Worcestershire sauce, mustard, and cornstarch, stir into the wok and continue to cook, stirring frequently, until the sauce has become thickened.
Add the shrimp and then stir-fry for 1 minute until they become pink.
To serve, place 1 lasagna noodle on each serving plate and then spoon the shrimp mixture evenly down the center of each noodle. Fold the long ends of each noodle over the stuffing, and then serve immediately.