1 tsp. butter
1/4 lb. cooked ham, cut into thin strips
2 env. cream of mushroom cup-a-soup
3/4 c. water
1/4 c. white wine
2 tbsp. finely chopped parsley
1/2 tsp. grated lemon peel
1 c. cooked peas or quartered artichoke hearts
1/2 lb. fettuccine or med. egg noodles, cooked and drained

In small skillet, melt butter and brown ham. Add cream of mushroom cup-a-soup blended with water, wine, parsley, lemon peel and peas. Simmer covered, 5 minutes or until heated through. Toss with hot cooked noodles. Serves 2.