Louisiana Crawfish Ya-Ya Pasta

¾ (12 ounce) package egg noodles

½ cup butter

½ cup chopped onion

¼ cup minced green bell pepper

1 clove garlic, minced

2 tablespoons chopped fresh parsley

1 (16 ounce) package cooked and peeled whole crawfish tails

2 tablespoons Cajun seasoning blend (such as Tony Chachere s®), or to taste

½ cup heavy cream

⅓ cup sliced fresh mushrooms

¾ cup shredded Cheddar cheese, divided

⅓ cup sliced green onions

Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.

Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.

Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.