Ham Primavera

2 lb. Fresh mushrooms, sliced
1 small onion, chopped
2 tbsp. olive or vegetable oil
2 tbsp. flour
2 tsp. Italian seasoning
2 tsp. Chicken bouillon granules
2 tsp. Salt
1/8 tsp. Pepper
2 cups milk
1 pkg. (7 oz.) Thin spaghetti, cooked and drained
2 cups fully cooked ham, cubed
1 pkg. (10 oz.) Frozen peas, thawed
grated Parmesan cheese

In a large skillet, saute 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.

Makes 4 servings.