Cook the egg noodles in a pot of salted, boiling water according to package directions.

In the meantime, in a large skillet over medium heat, brown the ground beef. Remove any excess fat from the pan. Add the peas, carrots, and mushrooms and cook until tender, about 5 minutes.

Drain the egg noodles and add them to the skillet along with the butter, salt and pepper to taste, and italian seasoning. Stir to combine as the butter is melting (it will serve as a sauce) and serve hot.