Creamy Ham, Peas& Mushroom Potato Topper

6-8 russet potatoes baked an hour @ 350
1/3 C. butter
1/2 C. chopped onion
4 T. flour
1/8 tsp. pepper
3 1/2 C. milk
1 8 oz. pkg. cream cheese
1 10 oz. frozen peas
2 C. diced cooked ham
1 7 oz. can mushroom pieces
1/2 tsp. Worcestershire sauce

In a 2 qt. saucepan. saute butter and onion until onion becomes transparent. Over low heat, stir in flour to thicken. Add remaining ing. and stir constantly until hot, but not boiling. Serve over baked potatoes.