Instructions: Bring a large pot of salted water to a rolling boil. Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center. Drain. Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil. Stir in the chicken stock, salt and pepper. Add the drained noodles and mix well. Reduce the heat. Fold in the cheese; continue folding until the sauce begins to thicken. If the sauce becomes too thick, add a little more chicken stock. Stir in the mushroom halves. Turn out onto warmed plates. Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired.

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