4 tbsp. butter, divided
1 c. sliced fresh mushrooms
1/2 c. sliced carrots
1 c. light cream
1/4 tsp. pepper
1/8 tsp. nutmeg
1/2 c. grated Parmesan cheese
1/2 c. frozen peas
2 c. cooked chicken, diced
6 oz. broad noodles, cooked according to directions
Additional Parmesan cheese (opt.)

In large skillet on medium heat with 2 tablespoons of the butter, cook mushrooms and carrots until tender or until liquid is evaporated. Stir occasionally. Add cream, remaining butter, pepper and nutmeg. Bring to simmer; gradually stir in cheese. Add peas and chicken; heat through. Toss chicken mixture with cooked noodles. Serve; sprinkle with additional cheese, if desired.