Directions:
Preheat your oven to 375°F (190°C).
Cook the spaghetti according to the package directions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the sliced mushrooms, chopped onion, chopped celery, and chopped red bell pepper. Cook until the vegetables are tender, stirring occasionally.
Add the garlic powder, onion powder, dried thyme, and dried oregano to the skillet. Cook for 1-2 minutes, or until fragrant.
Add the flour to the skillet and whisk until smooth. Cook for 1-2 minutes, or until the mixture is lightly browned.
Slowly whisk in the chicken broth, stirring constantly until the mixture is smooth. Add the heavy cream and continue to stir until the mixture is well combined.
