12 oz. Fettuccine
1/2 c. butter
1/2 c. mushrooms
1 c. milk
1 egg yolk, beaten
1 can cream of chicken soup
1/2 c. grated Parmesan cheese
Salt and pepper

Bring 4 quarts of water to a boil. Add 1 tablespoon salt, cook fettuccine for 10 to 12 minutes - stirring to separate pasta. Drain (DO NOT RINSE). Set aside over medium heat.

In a large saucepan, melt butter. Saute mushrooms in butter. Add milk gradually. Reduce heat, gradually stir in egg yolk, cheese and chicken soup. In a large dish, (9 x 13) pour pasta and sauce mixture. Season to taste with salt, pepper, grated Parmesan cheese.