4 tbsp. butter, divided
1 c. sliced fresh mushrooms
1/2 c. diagonally sliced carrots
1 c. half and 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 Premium Chunk White Chicken, drained
6 oz. Skinner Wide or Extra Wide Egg Noodles, uncooked

In 2 quart saucepan over medium heat, in 2 tablespoons hot butter, cook mushrooms and carrots until tender and liquid is evaporated, stirring occasionally. Stir in half and half, remaining butter, pepper and nutmeg. Heat to simmering. Gradually stir in cheese. Add peas and chicken. Heat through.

Meanwhile cook noodles, according to package directions; drain. In large serving bowl, gently toss hot noodles with chicken mixture. Serve immediately with additional Parmesan cheese if desired. Makes 7 1/2 cups or 5 servings.