Egg noodles with peas and mushrooms

Makes 2 servings

• 200ml  sliced shallots (2 large)
• 3 tablespoons unsalted butter
• 300g mushrooms, trimmed and quartered lengthwise
• 1 287g package frozen baby peas, thawed
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 250g medium or wide egg noodles

1. Cook shallots in butter in a large heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes.
2. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes.
3. Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.
4. Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes.
5. Drain well in a colander, then immediately add to mushroom mixture, tossing to combine.
6. Season with salt and pepper.