Season chicken breasts with salt and pepper. Saute in 4 tablespoons butter until slightly brown. Cover and cook 25-30 minutes or until done, turning occasionally.
While chicken is cooking, cook noodles and drain well. Mix with 2 tablespoons butter and salt and pepper to taste.
Whip the heavy cream.
Melt 3 tablespoons butter in a small saucepan and blend in flour. Add milk and pineapple juice and cook, stirring constantly, until thickened.
Add a little of the sauce mixture to the egg yolks; return all to saucepan and stir well.
Fold in whipped cream and season with salt and pepper to taste.
When chicken is done, place noodles in a 13x9 broiler-safe baking pan. Top with chicken and cover to keep warm.
Cook mushrooms and onion in the butter remaining in the skillet used to cook the chicken. Add parsley and bread crumbs. Mix well and season with salt and pepper.
Place a pineapple slice on each chicken breast and top with a mound of the mushroom mixture. Pour the pineapple sauce over all and sprinkle with grated Parmesan. Brown under the broiler.