Heat a pot of water to boil for egg noodles. Preheat oven to 400°F.
In small skillet, melt 4 tablespoons butter. Pour into a small bowl and combine with panko, cheese and parsley. Reserve.
Heat 1 tablespoon EVOO, a turn of the pan, and remaining 3 tablespoons butter in a skillet over medium to medium-high heat. Add mushrooms and sauté to tender, 6-7 minutes. Add shallots, garlic, thyme, salt and pepper, and stir 2-3 minutes more. Sprinkle in flour and stir a minute more, whisk in wine then half-n-half. Bring sauce to a bubble then reduce heat and thicken to coat the back of a spoon. Stir in Dijon and tarragon.
While the sauce thickens, cook the egg noodles to al dente.