Cook egg noodles in boiling water according to package directions. Drain, rinse in cold water and drain again.

In a skillet, melt butter in olive oil. Sauté onion, garlic and mushrooms until lightly golden. Stir in 2 tablespoons flour until absorbed. Gradually pour in chicken broth and milk or cream, while stirring constantly to avoid lumps. Remove from heat and allow to cool for 5 minutes.

In a small bowl, beat egg yolks lightly. Stir in a few tablespoons of the mixture from the skillet to temper the eggs so they won't scramble, then add the egg and broth mixture to the skillet along along with remaining ingredients. Mix well.

Transfer to a large, buttered casserole dish. Sprinkle the top with dots of butter, Parmesan cheese and buttered breadcrumbs (optional).

Bake at 350°F for 20 to 25 minutes, or until top is golden brown.

Submitted by: Belle