Spaghetti with Creamy Broccoli-Mushroom Sauce

• 2 tablespoons of butter
• 3 cups sliced white button mushrooms
• 3 cups broccoli florets
• 1 medium onion, peeled and chopped
• 2 cloves of garlic, minced
• 1 (10 ¾-ounce) can of condensed cream of mushroom soup
• 1/3 cup of milk
• 1/8 teaspoon of freshly ground black pepper
• 2 tablespoons of grated Parmesan cheese
• 4 cups hot cooked spaghetti, cooked according to package directions

1. In a skillet, heat the butter then add mushrooms, broccoli, chopped onion and garlic.
2. Cook until the vegetables are tender-crisp then add soup and milk. Sprinkle with pepper and cheese and combine.
3. Heat through. Serve sauce over cooked spaghetti.