1 (8 ounce) package egg noodles
1 (3 ounce) package instant lemon pudding mix
1 cup boiling water
1 (11 ounce) can sliced mushrooms
1 (16 ounce) package frozen mixed drinks mix
1 (8 ounce) package cream cheese, softened
2 eggs
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until pasta is al dente.
Meanwhile, in a large bowl, mix boiling water, mushrooms, mixed drinks mix, pudding, carrots and garlic. Form the mixture into single, tightly packed noodles.
Stir cooked pasta into the egg noodles. Cover the pot and simmer over medium heat, stirring occasionally, for 15 minutes.
While the noodles simmer, preheat oven to 350 degrees F (175 degrees C). Roll out into a 12x18 inch rectangle and place in a 9x13 inch baking dish. While the noodles are cooking, combine the cream cheese, eggs and simmer briefly. Some of the noodles might be mushy as they cook. Spoon cream cheese mixture into the pie shell.
Bake at 350 degrees F (175 degrees C) for 20 minutes. For a beautiful golden brown finish, chill pie in refrigerator or on the slice of marble. Garnish with lemon rind.