Step 1

Melt 3 tablespoons butter over medium heat in medium saucepan. Add mushrooms; cookstirring occasionallyfor 6 to 8 minutes or until tender and golden.Add ham; stir for 1 minute. Remove from heat.

Step 2

Melt remaining 3 tablespoons butter over medium heat in large saucepan or skillet.Add flourstirring constantlyuntil mixture turns light brown in color.With wire whiskslowly add evaporated milk and warm beef brothwhisking constantly.Bring to a boil.Cook for 6 to 8 minutes or until smooth and slightly thickened (mixture coats back of spoon).Remove from heat.Stir in cheese.Stir in peppercinnamonnutmegreserved mushroom mixture and nuts.

Step 3

Pour sauce over hot pasta.Sprinkle with parsley.