1 (10 ounce) package cream cheese, softened
1 cup dry mustard
2 cups chopped green onions
2 cups chopped green bell pepper
1 teaspoon salt
2 teaspoons dried basil
4 ounces spaghetti sauce
1 teaspoon lemon juice
1 teaspoon garlic powder
In a medium saucepan, whisk together cream cheese, dry mustard, green onions and green bell pepper. Simmer over low heat, stirring, until the mustard is mixed with the mixture. Stir occasionally until well blended. Keep stirring after adding water. If necessary, add lemon juice and garlic powder. Transfer the mixture to a saucepan.
Bring a large pot of lightly salted water to a boil. Add pasta and stir to just cover. Reduce heat to medium and add the milk and custard.
Simmer for about 10 minutes or until almost completely cooked. Serve over steamed pasta.