1/4 lb. broad egg noodles
3/4 c. freshly grated Parmesan cheese
2 tbsp. butter
2 tbsp. flour
1 c. heavy cream
1 c. chicken broth
2 c. cubed, cooked chicken
2 egg yolks, lightly beaten
Salt

Preheat oven to 375 degrees. Butter 2 quart baking dish. Cook noodles until just done. Drain them and while they are still hot, stir in all but 2 tablespoons of cheese.

Melt butter in a saucepan. Add the flour and cook for 2 to 3 minutes. Gradually stir in the cream and broth. Cook over low heat, stirring often for 5 minutes. Add the chicken and cook another minute. Beat 1/4 cup of the hot sauce into the egg yolks, then return the yolk - sauce mixture to the chicken mixture. Stir briskly for 1 minute, remove from heat and add salt to taste. Place chicken mixture over noodles. Sprinkle with the reserved 2 tablespoons of cheese and bake 20 to 30 minutes until golden. Serves 4.