Cook fettuccine in a large pot of boiling salted water, following the instructions on the packet. Drain pasta and set it aside for later.

Melt butter in a large dying pan over medium heat. Add onion and cook for 2-3 minutes until tender. Increase the heat, then to the pan add mushrooms and D'Orsogna Mortadella slices and continue to cook until mushrooms are tender.

Stir into the pan, sour cream, parmesan, Italian herbs and parsley. Combine and cook for another 1-2 minute until everything is combined well.

Toss through the cooked fettuccine into the pan then season to taste. Serve on 4 plates and top with parmesan.