Zucchini and Feta Casserole

2 1/2 cups uncooked pasta noodles
3 chicken sausage links
1 large zucchini, thinly sliced in half moon shapes
1/2 white onion, finely chopped
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 cup chicken broth
2 tsp flour
1/2 cup crumbled feta cheese
1/2 cup mozzarella cheese, shredded
olive oil

Preheat oven to 400.
Cook the pasta according to package directions, then drain and set aside.
Remove the casings from the sausage, then cook in a skillet over medium-high heat until browned, stirring to crumble. Remove from the pan and set aside.
Drizzle a little olive oil in the skillet, and cook the zucchini and onions until tender, about 10 minutes.
In a small bowl, whisk together the chicken broth and flour until combined.
Pour the broth mixture over the zucchini and onions, and stir together.
Combine the zucchini mixture, pasta, sausage, and feta in a large casserole dish that has been lightly coated with cooking spray. Drizzle with a little olive oil and stir together.
Top with the mozzarella cheese, and bake for 20 minutes, or until the cheese is melted and bubbly.