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Bring 2 quarts of water to a boil in a large pot, stir in noodles and cook until almost tender.
Meanwhile, mix together the eggs, half of the evaporated milk, dry mustard, ½ teaspoon salt, and ¼ teaspoon pepper.
Drain the pasta and return to the pot. Set the pot over low heat and stir in the butter until melted.
Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until the mixture is hot and creaming, about 5 minutes.
Season with salt and pepper to taste.