Noodles With Ham and Rosemary

• 16 ounces wide egg noodles, cooked
• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 1 lb fresh mushrooms, cleaned and quartered
• 2 tablespoons all-purpose flour
• 1 cup white wine
• 3 tablespoons Dijon mustard
• 1 cup chicken broth
• 8 ounces cooked ham, cubed (or julienned if using sliced ham)
• 2 teaspoons fresh rosemary (or 1/2 teaspoon dried rosemary)
• 12 teaspoon ground black pepper
• 8 ounces provolone cheese, shredded
• 12 teaspoon salt (to taste)

1. Over medium heat, in a large saucepan, heat the vegetable oil and add the chopped onion.
2. Saute until they tenderize a bit and then add the mushrooms and saute for another 6-8 minutes, stirring frequently.
3. Increase the heat at the end of this time to reduce any existing liquid by half -- if there is little or no liquid, ignore this step.
4. Reduce the heat to low and stir in the flour, continuing to stir for 2-3 minutes, then stir in the white wine, mustard and chicken broth.
5. Return the heat to medium until the mixture comes to a low boil and then add the ham, rosemary, pepper, and salt.
6. Cover and simmer over low heat for 5 minutes.
7. Toss the noodles with this blend at the end of the 5 minutes and then top with the provolone cheese.
8. Serve after the cheese melts over the other ingredients.
9. NOTE: You could substitute Monterey Jack cheese for the Provolone to achieve a little milder flavor or, you could add some grated Parmesan cheese to either in order to bump it up a little.

egg noodles, vegetable oil, onion, fresh mushrooms, flour, white wine, mustard, chicken broth, ham, fresh rosemary, ground black pepper, provolone cheese, salt

Taken from www.food.com/recipe/noodles-with-ham-and-rosemary-274254 (may not work)