4 tbsp. butter, divided
1 c. fresh mushrooms, sliced
1/2 c. carrots, slice diagonally
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 cans (5 oz.) chunk white chicken, drained
6 oz. wide or extra wide 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 peas. 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. Serves 5.