How To make Wild Mushrom and Pasta Souffle

2 c 1% low-fat milk
1/4 c all-purpose flour
1/2 oz dried porcini mushrooms

crumbled
5 tbsps grated fresh Parmesan cheese
3 tbsps salt
9 ozs egg noodles :

fine
2 tsps olive oil
1 lb wild mushrooms -- sliced
cooking spray 4 lg egg whites
In a saucepan whisk milk in a stream into flour until smooth. Add dried porcin i and bring sauce to a boil over moderate heat, stirring and scraping up any fl our clinging to bottom of pan. Add salt to taste and cook over moderately low heat, stirring, about 5 minutes.
Pour sauce through a sieve into a bowl, pressing hard on mushrooms, and transfe r cooked mushrooms to a cutting board. Mince cooked mushrooms fine and return to sauce. Transfer 1/4 c sauce to a small saucepan and reserve. Into remainin g sauce whisk 3 tbsp Parmesan cheese and salt and pepper to taste and reserve.
In large kettle bring 4 qts water and salt to boil for noodles. Add noodles an d boil 40 seconds. Drain noodles in colander and transfer immediately to bowl of cold water. Drain noodles immediately and transfer to a bowl.
In non-stick skillet heat oil over moderately high heat unti hot but not smokin g and stir in fresh mushrooms. Saute mushrooms, stirring, 1 minute and cook co vered, over moderately low heat 3 minutes or until wilted and tender. Increase heat to moderately high and saute mushrooms, uncovered, stirring until all of liquid mushrooms give off is evaporated. Stir mushrooms into noodles.
Preheat oven to 375