6 oz. (3 c.) uncooked fine egg noodles
1 c. milk
2 eggs, beaten
1/4 c. grated Parmesan cheese
2 tbsp. sliced green onions

SAUCE:

4 oz. fresh mushrooms, sliced (1 1/2)
1 sm. red bell pepper, coarsely chopped
2 tbsp. sliced green onions
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. tarragon leaves
1 1/2 c. half and half
1/2 lb. raw shrimp, shelled
6 oz. can crab meat, drained
1/2 c. white wine

Heat oven to 350 degrees. Grease 9-inch pie pan. Cook noodles to desired doneness as directed on package. Drain, rinse with hot water. In medium bowl, combine cooked noodles, milk, eggs. Parmesan cheese and 2 tablespoons green onions. Spoon evenly into prepared pan. Cover and bake at 350 degrees for 35-45 minutes or until knife inserted near center comes out clean.

In large skillet, saute mushrooms, red pepper, green onions and garlic in butter until vegetables are crisp-tender. Add flour, salt, pepper and tarragon; blend well. Gradually add half and half. Cook until mixture thickens and boils, stirring constantly. Add shrimp and crab; simmer until shrimp turns pink. Stir in wine. Cut noodle bake into wedges and serve with sauce. Serves 8.