1. Cook egg noodles as directed on package. Drain. 2. Cook prosciutto in toaster oven until slightly crispy and then shred into bits. Set aside. 3. Add 2 tablespoons butter in hot skillet. Stir in garlic, salt and pepper, about 30 seconds. Add in mushrooms and continue to stir for 4-5 minutes. 4. Add 3/4 cup half and half and stir occasionally for 5 minutes or until mixture thickens. 5. Add pasta, prosciutto, 2 tablespoons butter, 3/4 cup cream and peas. Toss until well coated and continue to heat until peas are well-cooked. 6. Mix in parmesan cheese and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
