Noodle ring with creamed chicken

Noodles	½ pound
Mushrooms, chopped	8 ounces
Eggs, beaten well	3 whole + 1 yolk
Milk	1 cup + 1 cup + 2 tablespoons
Salt
Pepper, freshly ground
Ketchup	2 tablespoons
Cheddar, grated	1 cup
Worcestershire sauce	½ teaspoon
Chicken, cooked, shredded	2 cups
Butter	2 tablespoons
Flour	2 tablespoons
Parsley	1 tablespoon

1. Preheat the oven to 350°F; butter a ring mold. 
2. Cook the noodles al dente, and drain; set aside. 
3. Combine the whole eggs, 1 cup of milk, salt, pepper, ketchup, cheese, and Worcestershire sauce in a bowl. 
4. Toss in the noodles and mushrooms, transfer to the ring mold, and then bake for 45 minutes in a hot water bath. 
5. Unmold carefully onto a large platter. 
6. Meanwhile, melt the butter in a saucepan, and stir in the flour. 
7. Whisk in 1 cup of milk gradually, and continue whisking until bubbly, and then whisk 1 minute more. 
8. Season with salt and pepper. 
9. Add the parsley and chicken, and cook until the sauce is thoroughly hot again. 
10. Beat the yolk with 2 tablespoons of milk, and then add of the chicken mixture. 
11. Cook for 2 minutes, stirring constantly. 
12. Pour into the noodle ring, and serve.

Recipe from The Victory Cookbook, Wartime Edition, circa 1942.