8 oz. linguine or egg noodles
1/3 c. butter
1/2 lb. fully cooked ham, cubed
1 c. sliced fresh mushrooms
1 (8 oz.) carton whipped cream
2 egg yolks, well beaten
1 c. grated Parmesan cheese

Cook pasta according to package directions; drain and return to pan. Add butter, ham and mushrooms.

In a small bowl, combine whipping cream and egg yolks; beat well. Slowly stir the egg mixture into the linguine, mixing well. Add 3/4 cup of the grated Parmesan cheese. Cook over medium heat until thickened, stirring gently. Spoon onto individual serving plates. Sprinkle with the remaining Parmesan cheese.