#1359 - Mushroom and Broccoli Pasta

(by Shirley McNevich)

2 TBSP butter
3 cups fresh broccoli pieces
3 cups fresh sliced mushrooms
1 chopped onion
1/4 tsp. garlic powder
1 - 10.75oz. can Campbell's condensed cream of mushroom soup
1/3 cup milk
2 TBSP (or more) fresh grated Parmesan cheese
1/4 to 1/2 tsp. black pepper
4 cups cooked fettuccine pasta

Cook and drain pasta according to box directions. In a skillet over medium heat add butter--melt. Add broccoli, mushrooms, chopped onion and garlic powder--stir and cook until almost tender. Add soup, milk, Parmesan cheese and pepper--cook and stir until hot. Serve the mushroom/broccoli sauce over the cooked fettuccine.