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Meanwhile, in 2 qt. saucepan heat milk, cornstarch, basil, salt, and pepper to boiling over medium-high heat, stirring constantly with wire whisk. Reduce heat to medium. Simmer 2-5 min., stirring constantly, until sauce thickens. Remove from heat.
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In nonstick 8 qt. Dutch oven/stockpot heat broth to boiling over medium-high heat. Add garlic. Cook 2 min., stirring occasionally. Add mushrooms, broccoli, and onions. Cover and cook 4 min. Add pea pods and tomatoes. Cook 1 min. longer. Add sauce and cooked fettuccine. Heat until hot. Transfer to serving platter. Sprinkle with remaining Parmesan cheese.
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