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Combine water and chicken bouillon granules in a Dutch oven; bring to a boil. Add noodles, and cook according to package directions. Drain and return to Dutch oven.
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Meanwhile, combine whipping cream, wine, and salt in a large saucepan; cook over medium-high heat 5 minutes or until reduced to 2 cups.
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Saute mushrooms and peas in hot olive oil in a large skillet over medium-high heat 5 minutes or until mushrooms are tender.
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Pour cream mixture over noodles; toss to coat. To serve, divide noodle mixture evenly among 4 serving plates. For plain servings, top 2 portions with Parmesan cheese. For grown-up servings, top remaining 2 portions with mushroom mixture, Asiago cheese, and white pepper. Stir gently to blend.
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MENU IDEA FOR 4 * Egg Noodles in Cream Sauce with Asiago * Spinach salad
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GROCERIES NEEDED Check staples: chicken bouillon granules, salt, olive oil, grated Parmesan cheese, white pepper, salad dressing * 1 (8-oz.) package wide egg noodles * 1 qt. whipping cream * 1 bottle dry white wine or 1 (14-oz.) can chicken broth * 4 oz. shiitake mushrooms * 1 package frozen sweet peas * 1/2 cup grated Asiago cheese * 1 (12-oz.) package fresh spinach
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NOTE: Nutritional analysis is for grown-up entree servings. For plain servings, nutritional analysis is as follows: CALORIES 703 (69% from fat); FAT 6g (sat 31g, mono 16g, poly 8g); PROTEIN 3g; CARB 3g; FIBER 7g; CHOL 242mg; IRON 1mg; SODIUM 794mg; CALC 146mg
