12 oz. bulk Italian sausage
1 c. sliced fresh mushrooms
2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. garlic powder
2 eggs
1/4 c. milk
1/2 c. grated Parmesan
8 oz. spaghetti
1/4 c. butter
Cherry tomatoes for garnish

Brown sausage in skillet; add mushrooms. Cook until mushrooms are tender; drain. Stir in basil, salt and garlic powder; keep warm.

In mixing bowl, beat eggs slightly; stir in milk and cheese. Set aside.

Meanwhile in large saucepan cook spaghetti according to package directions; drain. Add butter stirring until melted. Add meat mixture and egg mixture; blend well. Garnish with cherry tomatoes. Serve immediately. Serves 4-6. Serve with a green salad.