1 box (16 oz.) penne pasta
1 bag (16 oz.) frozen peas and carrots
1 can (10 oz.) condensed cream of chicken soup
1 cup sweet onions (chopped)
1/2 cup red bell peppers (chopped)
Boil water and add butter. Toss in onions, celery, and bell pepper. Cook for 5 minutes. Toss in noodles and cook for 5 minutes more. Toss in frozen peas and carrots, and cook for another 5 minutes. Add in mushrooms, then cook for 5 or 7 minutes or until noodles are tender and mushrooms are hot. Drain off the water, transfer into a large bowl, and stir in the spices and soup. Transfer to a serving platter and sprinkle with the Parmesan cheese.