12 oz. cooked ham, cubed
1 sm. onion, diced
1 (10 oz.) can cream of mushroom soup
1 (4 oz.) mushroom stems and pieces, undrained
1 tbsp. dried parsley
1/2 tbsp. Worcestershire sauce
1 c. frozen green peas
1 (8 oz.) sour cream
1 (12 oz.) pasta, cooked and drained

In a large skillet, combine ham, onion, soup, undrained mushrooms, parsley, and Worcestershire sauce. Cook and stir until mixture comes to a boil. Cover and simmer over very low heat for 20 minutes, stirring occasionally.

Add peas and continue cooking 10 minutes or until peas are tender. Stir in sour cream and heat through. Serve over cooked pasta.