Cook the noodles in boiling water for about 8-1/2 minutes. Rinse noodles with warm water; place in large bowl.
Shred the Swiss, mozzarella and provolone cheeses. Combine 3/4 of the shredded cheese with the noodles.
Add remaining ingredients, except 4 ounces Parmesan cheese, to the noodle mixture. Mix together until creamy. Pour into two 12 x 20 x 2-1/2 inch pans.
Sprinkle with remaining shredded cheese and Parmesan cheese on top of the noodle mixture. Bake at 350° F for 25 minutes until golden brown.
Blend ingredients well. For variety, substitute other types of pasta. Garnish with watercress, parsley or leek “flower.”