Contributed by Shirley
My husband was feeling forlorn and neglected, so I did what any good Korean/English girl would do--I made him some food!
Preheat oven to 350 degrees.
Fry the onions in the olive oil until translucent and slightly browned on the edges. Reduce the heat and stir in the garlic. Add the chicken and stir until heated through (which effectively reduces the heat in the pan). Add the cream cheese and stir until softened. Add the heavy cream, Parmesan and Romano cheese, stirring until well blended. Add the tomato paste, stirring until well blended. If the sauce is too thick to coat the noodles, add more heavy cream.
Season to taste. I use about a tablespoon of fresh basil, one teaspoon of fresh oregano and thyme, one half tablespoon salt and a teaspoon of black pepper. If using dried herbs, reduce quantities to one third. Taste and adjust seasonings as desired.
Combine the sauce with the egg noodles in a baking dish. Cover tightly and bake for 1 hour.
Near the end of the baking time, grate the bread. If your bread isn't thoroughly stale, pop it in the oven for about ten minutes to make it easy to grate. Heat the olive oil in a skillet, then add the bread crumbs and stir until evenly coated. Turn off the heat and add the cheese.
Take the cover off the baking dish, sprinkle the bread crumb topping on the noodle mix and pop back in the oven uncovered for ten minutes or until the topping is nicely browned.
This page last updated 08/192003/