4 tbsp. butter, divided
1 c. sliced fresh mushrooms
1/2 c. sliced carrots
1 c. half & half
1/4 tsp. pepper
1/8 tsp. nutmeg
1/2 c. grated Parmesan cheese
1/2 c. frozen peas
2 (5 oz.) cans Swanson chicken
6 oz. noodles

Cook mushrooms and carrots in 2 tablespoons hot butter until tender and liquid is evaporated. Stir in half & half, remaining butter, pepper, and nutmeg. Heat to simmering. Gradually add cheese. Add peas and chicken. Heat thoroughly. Cook noodles and drain. Lightly toss chicken mixture into noodles.