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1
Bring a large pot of water to a boil for the egg noodles.
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2
To make the mushroom sauce, heat a medium sauce pot over medium heat.
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3
Add the EVOO and the butter.
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4
When the butter melts, add the chopped button mushrooms and cook for 5 minutes, until just tender.
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5
Sprinkle in the flour and cook for 1 minute.
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6
Whisk in the chicken stock and bring to a bubble, then stir in the whole milk.
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7
Reduce the heat to low and gently simmer.
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8
Season the sauce with nutmeg, salt, and pepper.
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9
To make the casserole, heat a nonstick skillet over medium-high heat.
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10
Add the 2 tablespoons of EVOO, then the shallots and mushrooms.
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11
Cook the mushrooms for 8 minutes, or until tender.
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12
Season with the thyme, salt, and pepper, and deglaze the pan with the wine or a little stock.
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13
Reduce the heat to medium low and let the liquid cook off.
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14
Preheat the broiler to high.
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15
While the mushrooms cook, drop the egg noodles into the boiling water, salt the water, and cook the noodles al dente, with a bite to them.
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16
Drain the noodles and return them to the hot pot.
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17
Add the creamy sauce to the pot and toss the noodles to coat in the sauce.
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18
Lightly coat a casserole dish with the softened butter, then transfer the cream of mushroom noodles to the dish and top with the mushroom ragout and the shredded cheese.
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19
Place the casserole under the broiler and melt and bubble the cheese until brown at the edges.
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20
Garnish with chives and serve.
