Egg Noodles in Cream Sauce with Asiago

Ingredients

• 0.5 cup asiago cheese grated
• 1 tablespoon chicken soup base 
• 0.3 cup chicken broth dry white
• 0.3 teaspoon ground pepper white
• 2 tablespoons olive oil 
• 1 tablespoon parmesan cheese grated
• 0.8 cup peas sweet frozen
• 0.5 teaspoon salt 
• 4 ounces mushroom caps sliced
• 3 quart water 
• 2.5 cups whipping cream 
• 8 oz wide egg noodles 

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. Combine water and chicken bouillon granules in a Dutch oven; bring to a boil.
2. Add noodles, and cook according to package directions.
3. Drain and return to Dutch oven.
4. Meanwhile, combine whipping cream, wine, and salt in a large saucepan; cook over medium-high heat 5 minutes or until reduced to 2 cups.
5. Saut mushrooms and peas in hot olive oil in a large skillet over medium-high heat 5 minutes or until mushrooms are tender.
6. Pour cream mixture over noodles; toss to coat. To serve, divide noodle mixture evenly among 4 serving plates. For plain servings, top 2 portions with Parmesan cheese. For grown-up servings, top remaining 2 portions with mushroom mixture, Asiago cheese, and white pepper. Stir gently to blend.
7. MENU IDEA FOR 4 * Egg Noodles in Cream Sauce with Asiago * Spinach salad
8. GROCERIES NEEDED Check staples: chicken bouillon granules, salt, olive oil, grated Parmesan cheese, white pepper, salad dressing * 1 (8-oz.) package wide egg noodles * 1 qt. whipping cream * 1 bottle dry white wine or 1 (14-oz.) can chicken broth * 4 oz. shiitake mushrooms * 1 package frozen sweet peas * 1/2 cup grated Asiago cheese * 1 (12-oz.) package fresh spinach