Ingredients:

  • 12 oz Wide egg noodles
  • 11 oz canned albacore tuna, drained and flaked
  • 1 cup Frozen sweet peas, thawed
  • 1 cup Sliced cremini mushrooms
  • 4 tbsp Unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 0.25 cup All-purpose flour
  • 2 cups Whole milk
  • 1 cup Chicken broth
  • 0.5 tsp Salt
  • 0.5 tsp Black pepper
  • 0.5 tsp Dried thyme
  • 1 cup Panko breadcrumbs
  • 2 tbsp Unsalted butter, melted
  • 0.5 cup Shredded sharp cheddar cheese
  • 1 tbsp Fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or non-stick spray.
  2. Cook the egg noodles in salted boiling water for 2 minutes less than the package directions until al dente. Drain and set aside.
  3. In a large skillet, melt 4 tbsp of butter over medium heat. Sauté onions and mushrooms until translucent and golden brown (5-7 minutes). Add garlic and cook for 60 seconds.
  4. Sprinkle flour over the vegetables and whisk for 1-2 minutes. Gradually pour in milk and broth, whisking constantly until the sauce thickens to coat the back of a spoon.
  5. Remove sauce from heat. Fold in the flaked tuna, peas, salt, pepper, thyme, and the par-boiled noodles until fully combined.
  6. Transfer the mixture into the prepared baking dish. In a small bowl, toss breadcrumbs with melted butter and cheddar cheese, then sprinkle over the top.
  7. Bake for 25–30 minutes until the sauce is bubbling and the topping is a deep golden brown and crisp.