4 oz. linguine, spaghetti noodles
2 (3 oz.) pkg. cream cheese, soften
1 tbsp. flour
1 c. milk
1/3 c. grated Romano or Parmesan
3/4 tsp. dried thyme or basil, crush
1/8 tsp. pepper
1 (2 1/2 oz.) jar sliced mushrooms, drained

Cook and drain pasta. In saucepan stir cream cheese over low heat until soft; blend in flour. Stir in milk, cheese, thyme or basil and pepper. Cook and stir over medium heat until mixture thickens and bubbles. Continue 1-2 minutes more. Stir in mushrooms; heat through. Add to drained pasta, tossing to coat evenly.