Ingredients:

  • 12 oz wide egg noodles
  • 10 oz solid white albacore tuna in water, drained
  • 1 cup frozen sweet peas, thawed
  • 1/2 cup celery, finely diced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup chicken broth
  • 1 tsp Dijon mustard
  • 1.5 cups sharp white cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried parsley

Instructions:

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the 12 oz of wide egg noodles for 2 minutes less than the 'al dente' package instructions. Cook until just shy of al dente. Note: They will continue to soften as they bake in the liquid sauce. Drain and set aside.
  2. In a large skillet over medium heat, melt 4 tablespoons of butter. Add the 1/2 cup of finely diced celery and sauté for about 5 minutes until translucent and fragrant. Sprinkle in the 1/4 cup of all purpose flour and whisk constantly for 1 to 2 minutes to cook out the raw flour taste.
  3. Slowly pour in the 2 cups of whole milk and 1/2 cup of chicken broth, whisking vigorously. Continue cooking and whisking for about 5 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the 1 tsp Dijon mustard, 1/2 tsp garlic powder, salt, and pepper.
  4. Add 1.5 cups of shredded sharp white cheddar to the warm sauce. Stir gently until the cheese is completely melted and the sauce is silky. If the sauce seems too thick, you can add a tablespoon more of broth, but remember it will thin slightly as it mixes with the other ingredients.
  5. In a large bowl, or directly in the skillet if it's big enough, combine the cooked noodles, the cheese sauce, the 10 oz of drained tuna, and the 1 cup of thawed sweet peas. Use a rubber spatula to fold everything together until every noodle is thoroughly submerged in sauce.
  6. In a small bowl, mix the 1 cup of panko breadcrumbs, 2 tbsp of melted butter, 1/4 cup of grated parmesan, and 1 tsp of dried parsley. Use a fork to toss the mixture until the crumbs are evenly coated in fat. This is the secret to a uniform, golden brown finish.
  7. Transfer the noodle mixture into a greased 9x13 inch baking dish. Spread it out evenly, then sprinkle the panko mixture over the entire surface. Bake for 20 to 25 minutes until the edges are bubbling and the top is deeply golden.
  8. Remove the dish from the oven and let it sit for at least 5 minutes before serving. This allows the sauce to set up slightly so it doesn't just run to the bottom of the plate when you scoop it out. The result should be a cohesive, creamy bite every single time.