Ingredients:

2 pounds fresh mushrooms (sliced)
1 small onion (chopped)
2 tablespoons olive or vegetable oil
2 tablespoons flour
2 teaspoons Italian seasoning
2 teaspoons chicken bouillon granules
2 teaspoons salt
1/8 teaspoon pepper
2 cups milk
1 package 7 ounce thin spaghetti (cooked and drained)
2 cups fully cooked ham (cubed)
1 package 10 ounce frozen peas (thawed)
grated Parmesan cheese

Directions:

In a large skillet, sauté mushrooms and onion in oil until tender. Stir in flour, Italian seasoning, bouillon, salt, and pepper until smooth. Gradually add milk, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Stir in the spaghetti, ham, and peas; heat through. Sprinkle with Parmesan cheese.