Combine feta, swiss, monterey jack cheeses, salsa, parsley, basil, and oregano in a medium bowl.

Add cooked egg noodles to the cheese mixture and stir to combine.

In a separate small bowl, whisk together eggs, half-and-half, and plain yogurt until well combined.

Pour the egg mixture over the noodle mixture and stir to coat evenly.

Place the noodle mixture into a 1-gallon ziploc bag for freezing or proceed directly to baking.

If freezing, tape a bag of frozen cooked shrimp to the noodle bag and freeze.

To cook, thaw the frozen mixture in the refrigerator overnight.

Pat the thawed, cooked shrimp dry with a paper towel.

Add the shrimp to the noodle mixture and stir gently.

Transfer the mixture to a greased 9x13 inch baking dish.

Bake uncovered in a preheated oven at 350°F (175°C) for 25-30 minutes, or until bubbly and golden brown.

Let stand for 5 minutes before serving.