2 tbsp. butter
2 c. sliced mushrooms
2 c. julienne strips cooked ham
1/2 c. finely chopped onions
4 egg yolks
1/4 c. Parmesan cheese
6 tbsp. butter
1 (8 oz.) pkg. med. egg noodles, cooked and drained
2 tbsp. grated Parmesan cheese
2 tbsp. chopped parsley

Melt 2 tablespoons butter in large skillet; saute mushrooms, ham and onion 5 minutes or until onion and mushrooms are tender and ham is lightly brown. Keep warm.

Beat egg yolks in top of double boiler. Stir in 1/4 cup cheese. Cut 6 tablespoons butter into small pieces - stir into egg yolk. Place egg mixture over hot NOT boiling water. Stir constantly until butter melts and sauce is lightly thickened. Place drained noodles in hot serving dish, pour egg mixture over. Toss well. Spoon ham mix over top. Sprinkle with grated cheese and parsley. Toss and serve.