8 ounces spaghetti, pieces (i usually just use a large handful of spaghetti, use the regular not thin or angel hair) |
1/4 cup butter (can use a little more butter when frying) |
1/2 lb fresh sliced mushrooms |
1 medium onion, chopped |
2 tablespoons fresh minced garlic (or to taste) |
1/4 teaspoon cayenne (optional or adjust to taste) |
5 tablespoons all-purpose flour |
2 -4 teaspoons chicken bouillon powder (i just use 1 small package oxo bouillon powder) |
2 cups good-quality chicken broth |
1 cup half-and-half cream (or use 18% table cream) |
1/3 cup grated parmesan cheese (or use 1-1/2 cups grated cheddar cheese) |
salt & freshly ground black pepper (to taste, i use seasoned salt) |
2 (170 g) cans tuna (drained and hand-squeezed to remove any moisture) |
1 green bell pepper, seeded and chopped |
2 egg yolks |
1 cup grated cheddar cheese (optional or to taste) |