Ingredients

• 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)
• 2 egg yolks
• 1 cup grated cheddar cheese (optional or to taste)
• 1 green bell pepper, seeded and chopped