Boil eight eggs in a saucepan of water until quite hard; when cool remove the shells. Cut the eggs up into slices; put these at the bottom of a stewpan and pour over them a few tablespoonfuls of tomato sauce reduced with a little gravy; place the lid on the pan and set it in the bain-marie or in another large saucepan half-filled with boiling water. Boil about four handfuls of finely-minced noodles in a saucepan with salted water; then take out, drain and return them to the saucepan. Add seasoning, a quarter of a pound of butter, two or three tablespoonfuls of bechamel sauce and one teacupful of grated cheese (Parmesan preferred). Mix thoroughly and pour about three parts of the mixture on a dish; make a hollow in the center, pour in the egg-mixture, and over these the remainder of the noodle-mixture. Smooth the surface with a knife, sprinkle with a little grated Parmesan cheese, then pour over a small quantity of melted butter, bake for a quarter of an hour, and serve.