Preheat oven to 350 degrees Fahrenheit.

Grease a 9-inch pie pan.

Cook egg noodles according to package directions.

Drain and rinse the cooked noodles with warm water.

In a medium bowl, combine the cooked noodles, lowfat milk, and beaten eggs.

Add Parmesan cheese and green onions to the noodle mixture.

Spoon the noodle mixture into the prepared pie pan.

Cover the pan and bake at 350 degrees for 35-45 minutes, or until a knife inserted near the center comes out clean.

In a large skillet, sauté mushrooms, red pepper, green onions, and garlic in butter until the vegetables are crisp-tender.

Add flour, salt, pepper, and tarragon to the skillet; blend well.

Gradually add half and half to the skillet.

Cook until the mixture thickens and boils, stirring constantly.

Add shrimp and crab to the sauce; simmer until the shrimp turns pink.

Stir wine into the seafood sauce.

Cut the noodle bake into wedges and serve with the seafood sauce.

Serve immediately.