4 tbsp. butter, divided
1 c. sliced fresh mushrooms
1/2 c. carrots, sliced diagonally
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 premium chunk white chicken, drained
6 oz. Light 'n Fluffy wide or extra wide egg noodles, uncooked

1. In 2 quart saucepan, over medium heat, in 2 tablespoons hot butter, cook mushrooms and carrots until tender, and liquid is evaporated, stirring occasionally.

2. Stir in half and half, remaining butter, pepper and nutmeg. Heat to simmering. Gradually stir in cheese. Add peas and chicken. Heat thoroughly.

3. Meanwhile, cook noodles; drain. In large serving bowl, gently toss hot noodles with chicken mixture. Serve at once.