Tuna Tetrazzini--Favorite!

This was another recipe favorite we had for dinner last night.  I love that it uses tuna, because I like tuna, it's cheap, and it's healthy.

Tuna Tetrazzini

8 ounces spaghetti, broken into 2 inch pieces
1/4 c butter
1/4 c flour
salt
1 t nutmeg
2 c canned chicken broth
1 c light cream
1/4 c Marsala wine (optional) (I just left out)
1/4 c Parmesan cheese, grated
2 cans tuna, drained and flaked
1/4 c green pepper, chopped
1/2 lb fresh mushrooms, chopped (I used canned)
1 egg yolk
1/2 c parsley, chopped

Cook spaghetti according to directions, drain and put into buttered bowl.  Meanwhile, melt butter over low heat, blend in flour, salt, nutmeg, and stir constantly until mixture is smooth and bubbling.  Remove from heat, stir in broth and cream, put back on heat, and bring to a boil, stirring constantly until thickened.  Stir in wine and cheese.  Add sauce to spaghetti.  Add tuna, pepper, mushrooms, and egg yolk to spaghetti mixture and blend thoroughly.  Pour into buttered baking dish and bake uncovered at 350 degrees F for approximately 30 minutes.  Sprinkle parsley over top before serving.

We really liked this.  The sauce king didn't even want to add anything (ranch, ketchup, etc.) to it.