Cook noodles uncovered about 4 minutes or until nearly tender, but firmer than al dente; drain, rinse with cold water and drain well; transfer to large bowl.
Heat 4 tablespoons oil in large skillet.
Add onions and sauté over medium low heat about 12 minutes or until very tender.
Add mushrooms, seasonings and 1 teaspoon paprika; sauté about 12 minutes or until mushrooms are tender and onions are browned; if liquid remains in pan, cook over high heat, stirring, a few minutes until it evaporates; cool slightly.
Add eggs to noodles and mix well.
Stir in mushroom mixture; taste and adjust seasoning.
Oil a 2-quart baking dish and add noodle mixture.
Sprinkle with remaining tablespoon oil, then dust with remaining paprika.