7 oz. { 4 cups } uncooked wide egg noodles 1 T. olive oil 1 small white onion, chopped 2 green onion, chopped 3 stalks of  celery, cut in 1 inch pieces 1/2 cup butter { use real } 4 Ts. flour 1 ½ cans evaporated milk 2 egg yolks 2 lbs. fresh white crab meat  { or two large cans of crab meat } salt & pepper to taste  1 ½ cups cheddar cheese, grated. Cook noodles with oil as directed on the package. Drain; rinse with hot water. In a skillet, sauté onions and celery in butter on medium heat until soft, about 4 minutes. Add flour and stir 1 minute longer. Stir in  milk and whisk until a medium thickness is achieved. Remove from heat, stir in egg yolks, crabmeat, salt & pepper to taste and ¾'s of the  grated cheese and noodles. Put in a medium baking dish and top with the remaining cheese. Bake at 350° for 45 to 50 minutes. 6 servings	The Lighter Side; Light evaporated  milk Egg substitute Fat free cheddar cheese No salt