2 tbsp. finely chopped onion
3/4 lb. fresh mushrooms, sliced
6 tbsp. butter
1/2 lb. cooked ham, cut in 1/4 inch cubes
3/4 c. heavy cream
1 lb. fettucini noodles
1 lb. spinach noodles
1 c. grated Parmesan cheese

Saute onion in 3 tablespoons butter until golden. Add mushrooms and cook 3 minutes after juices from mushrooms come to the surface. Stir often. Add ham and cook 1-2 minutes. Add remaining butter and cream. Cook until cream thickens slightly. Salt and pepper to taste.

Meanwhile, cook both types of noodle in separate pans (the green noodles cook quicker). Cook until "al dente." Drain. Add sauce and half of the Parmesan cheese and toss. Serve immediately with remaining cheese on the side. Serves 6-8.