Instructions: Saute garlic in melted butter in a large skillet until tender. Add pepper strips and sliced mushrooms, and saute until tender. Stir in beef broth, reduce heat, and simmer, uncovered, 20 minutes. Stir in whipping cream; simmer 10 minutes or until mixture is slightly thickened, stirring occasionally. Stir in salt. Remove from heat and set sauce aside. Bring water to a boil in a large Dutch oven. Add fettuccine and return water to a boil. Boil 3 to 4 minutes or until fettuccine is tender, drain well. Place fettuccine on a large serving platter. Pour sauce over fettuccine, tossing gently to combine. Sprinkle with freshly grated Parmesan cheese.

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