1. In a 5-6 quart pan, combine broth, milk, and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to a boil over high heat, stirring occasionally.

2. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occasionally until pasta is tender to bite, 2-4 minutes longer.

3 Meanwhile, separate ham slices and cut crosswise into 1/4in.-wide strips.

4. In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Add to pasta mixture and stir until it boils and thickens.

5. Add sour cream, parmesan cheese, nutmeg, and salt and pepper to taste; stir until well blended and heated through, about 1 minute.

6. Stir in ham and serve.