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1
Bring a large pot of salted water to a boil.
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2
Add the egg noodles to the pot and cook until just tender, but not too soft.
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3
Drain and set aside.
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4
In a large, deep skillet with high sides, melt the butter over medium heat.
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5
Add the shallots to the butter and saute them until translucent, about 4 to 5 minutes.
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6
Add the garlic and oregano and cook for 2 minutes.
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7
Pour in the white wine, stir, and let the mixture come to a simmer.
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8
Cook until the wine is reduced by half.
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9
Add the seafood stock.
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10
Cut the brie into bite-size chunks and add it to the pan.
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11
Stir until the brie is melted.
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12
Remove the skillet from the heat.
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13
Stir in the egg noodles then gently stir in the crab.
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14
Set aside.
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15
Cover and keep warm.
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16
Preheat the oven to 350 degrees F.
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17
In a spice grinder or food processor, grind the shiitake mushrooms until coarsely ground.
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18
Place the mushrooms in a bowl and combine with the panko bread crumbs.
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19
Melt the butter and pour into the breadcrumb-mushroom mixture.
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20
Stir to coat the crumbs with butter.
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21
Pour the crab noodles into a 9 by 13-inch ovenproof casserole dish and sprinkle the bread crumbs over the top.
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22
Bake the casserole in the oven until the crumbs are golden brown, about 5 to 7 minutes.
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23
Serve the casserole hot.
