In a bowl, combine all marinade ingredients.

Pound chicken breasts slightly and place them in a shallow casserole dish or plastic Ziploc bags.

Cover with marinade and refrigerate for up to 12 hours.

Discard marinade.

Heat olive oil in a skillet and sauté chicken until tender.

Slice and set aside.

In a saucepan, melt 2 tablespoons of butter.

Blend in flour and salt to create a roux.

Add mustard and slowly add milk, stirring constantly until thick and smooth.

In a small bowl, mix egg yolks, lemon peel, and lemon juice together.

Whisk a small amount of roux into the egg mixture.

Then whisk the egg mixture into the roux and bring to a gentle boil.

Remove from heat and add dill and parsley.

When parsley wilts, stir in sour cream.

In a mixing bowl, combine cooked pasta with 1/4 cup melted butter, 3/4 cup of the egg sauce, and feta cheese.

Stir well.

Place the pasta mixture in a greased 9" x 13" casserole dish.

Top with sliced chicken, remaining sauce, and shredded Muenster cheese.

Broil until the cheese is golden brown.

Serve hot and enjoy!