MELT 3 tablespoons butter over medium heat in medium saucepan. Add mushrooms; cook, stirring occasionally, for 6 to 8 minutes or until tender and golden. Add ham; stir for 1 minute. Remove from heat.
MELT remaining 3 tablespoons butter over medium heat in large saucepan or skillet. Add flour, stirring constantly, until mixture turns light brown in color. With wire whisk, slowly add evaporated milk and warm beef broth, whisking constantly. Bring to a boil. Cook for 6 to 8 minutes or until smooth and slightly thickened (mixture coats back of spoon). Remove from heat. Stir in cheese. Stir in pepper, cinnamon, nutmeg, reserved mushroom mixture and nuts.
POUR sauce over hot pasta. Sprinkle with parsley.
• Add more beef broth or water if thinner sauce consistency is desired.