4-6 servings

8 ounces uncooked fettuccine
5 tablespoons Butter Flavor CRISCO, divided
1 cup sliced fresh mushrooms
2 tablespoons all-purpose flour
1/2 teaspoon dried parsley flakes or 1 teaspoon snipped fresh parsley
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1-3/4 cups half-and-half
1/3 cup grated Parmesan cheese
Prepare fettuccini according to package directions, adding 1 tablespoon Butter Flavor Crisco to cooking water. Drain and rinse with warm water. Toss with 1 tablespoon Butter Flavor Crisco. Set aside.
In 2-quart saucepan melt remaining 3 tablespoons Butter Flavor Crisco. Add mushrooms. Cook and stir over medium heat until tender. Stir in flour, parsley flakes, onion powder, salt and pepper. Blend in half-and-half. Cook and stir over medium heat until mixture thickens slightly. Remove from heat. Add fettuccini and Parmesan cheese, tossing to coat.