Sprinkle chops with salt and pepper. Combine egg and water. Dip chops in egg mixture, and dredge in flour, coating well.
Heat oil in a large, heavy skillet over medium heat. Add chops and cook 5 minutes on each side or until golden brown. Cover and cook an additional 5 minutes. Remove chops to a warm serving platter, reserving drippings in skillet.
Sauté onion in drippings until tender. Add mushrooms; cover and cook 5 minutes.
Add 1 tablespoon flour to onion-mushroom mixture, stirring until smooth. Gradually add 1/2 cup half-and-half; cook over medium heat, stirring constantly, until mixture comes to a boil. Remove skillet from heat; stir in cognac.
Beat egg yolks and stir into remaining 1/2 cup half-and-half. Return skillet to medium heat; gradually add egg yolk mixture to hot sauce, stirring constantly, until thickened and bubbly. Remove from heat.
Sauté almonds in 1/4 cup butter in a small saucepan over low heat just until almonds are lightly browned.
Pour sauce over veal chops; serve over noodles, if desired. Sprinkle with almonds.