Creamy Noodles with Ham and Peas

Mom made this for "dinner" today, which turned out to be more of a mid-day meal. When I asked where she'd gotten the recipe, it turns out that it came off of a package of egg noodles. What I liked the most about it was it reminded me of a lunch meal that my host mom used to make for us while I was in Germany. Only difference I could find was there was no peas. Good recipe for when you want to use up some leftover ham from dinner the night before. Really yummy!!

Time: about 20 minutes

4 1/2 cups Market Pantry Wide Egg Noodles (about 1/2 pkg)

3 Tsp. butter or margarine

1 cup ham, diced

1 cup fresh sliced mushrooms, larger pieces cut in half

2 Tbsp. diced onion

1 cup frozen peas

1 1/4 cup whipping cream

1/3 cup fresh grated Parmesan cheese

Salt and pepper

1. Bring 4-6 quarts of water to a boil, add salt to taste if desired. Add noodles and return to boil for 7-8 minutes or until noodles are tender, then drain.

2. While noodles are cooking, melt butter in large skillet. Add ham; cook and stir until lightly browned. Add mushrooms, onions and peas; cook about 4 minutes or until peas are hot and onions and mushrooms are tender, stirring occasionally. Add cream; simmer about 2 minutes or until slightly thickened, stirring constantly.

3. Toss sauce with hot noodles and Parmesan cheese. Season with salt and pepper to taste. Serve immediately with additional cheese, if desired.