1 lb. fettucini
1 c. thinly sliced fresh mushrooms
1 pkg. (10 oz.) frozen broccoli flowerettes or 2 c. fresh cooked broccoli
1 (8 oz.) pkg. cream cheese with toasted onion
3/4 c. half and half or milk
3 tbsp. butter
3/4 tsp. salt
1/2 tsp. pepper

Cook fettucini until tender. While cooking, melt butter in large pot. Add mushrooms, cook over medium heat until tender, about 5 minutes. Add broccoli, cook and stir one minute. Add cream cheese, cook and stir constantly with wooden spoon until completely melted. Reduce heat, add remaining ingredients. Simmer and stir until hot. Drain fettucini. Add to sauce. Toss to coat fettucini.