12 oz pasta noodles 1/2 cup butter 1/4 cup onion, diced 1 cup sliced mushrooms 1 lb shrimp, peeled & deveined 1/4 cup flour 1 cup chicken broth 1 cup cream or evaporated milk 1/2 cup fresh Parmesan cheese dash of nutmeg 1/4 teaspoon garlic powder 3/4 cup steamed asparagus, but on a diagonal in 1/2 in. pieces

Boil water in a large saucepan. Add noodles and cook until al dente. In the meantime, melt 1/4 cup butter in a medium saucepan over medium heat. Slowly cook the onions and then add mushrooms and cook until both are tender. Add shrimp and cook until shrimp have changed color and are cooked through. In another large saucepan, melt the other 1/4 cup butter. Add flour and stir until combined. Cook and stir for about 2 minutes. Stir in chicken broth, cream, and pepper to taste. Add garlic powder and nutmeg to taste as well. Stir in the Parmesan cheese. Simmer 5-10 minutes or until it thickens. Stir the mushroom-shrimp mixture and asparagus into the sauce and combine. Add to the cooked pasta and gently toss.