Chicken Noodle Casserole

2 cups cooked chicken, chopped
1/2 pound egg noodles
2 Tb butter
1 Tb olive oil
1 1/2 cups cream or milk
1 1/2 cups chicken broth
2 egg yolks, beaten
1 cup sliced mushrooms
1/4 cup chopped onion

Preheat oven to 350 degrees.

Cook egg noodles according to directions. Drain and rinse, set aside.

In a skillet, mix butter and oil. Saute onion and mushrooms until golden brown. Stir in flour until absorbed, approximately 3 tsp. Gradually pour in chicken broth and milk/cream, mixing constantly to prevent lumps. Remove from heat and let cool for 5 minutes.

In a small bowl, beat egg yolks with a few Tb of above mixture to temper eggs so they won't scramble; then add egg mixture to skillet along with remaining ingredients. Mix well.

Transfer to large casserole dish. Sprinkle with a little butter and parmesan cheese, can add bread crumbs if desired.

Bake for 20-25 minutes or until top is golden brown.

UPDATE: When I made this, I added about 1/4 cup more milk before putting it in the casserole dish, because it didn't look "wet" enough to me.