Exercise:
1. Pour olive oil into the pot, heat it, add minced onion, and stir-fry over low heat until it changes color. Add mushrooms and chicken and stir-fry for 3-4 minutes until the chicken changes color.
2. Pour in the red wine diluted with water, bring it to a boil, and then simmer for about 5 minutes. Stir-fry the chopped red pestle and season with salt and sugar. If you can buy special spices for Italian food, such as oregano leaves, you can also add some to add flavor. Stir-fry until the soup is slightly thick.
3. Making sauce: put the butter in the pot, melt the butter with low heat, then pour in the flour and cook for 2 minutes, stirring constantly. Boil it into thick juice, cool it off from the fire, pour in milk and stir it evenly, then boil it with high fire and stir it while cooking. After boiling, remove from the fire, cool slightly, pour in the broken eggs and half of parmesan cheese, season with salt and a little pepper, and stir well for use.
4. Put three pieces of wide noodles at the bottom of the rectangular baking tray, put half of two pieces, smooth them, put three pieces of wide noodles on top, then pour the remaining two pieces, smooth them, and spread three pieces of wide noodles. Finally, pour in the sauce and sprinkle with the remaining parmesan cheese.
5. Preheat the oven to 190 degrees Celsius and bake it for about 4 and a half hours. Wait until brown spots appear on the surface of the sauce. Hot food after baking is the best.