Cheddar Tuna Noodle Bake in 40 Minutes

Instructions:

1. Preheat your oven to 375°F (190°C). Boil the egg noodles in salted water for 2 minutes less than the package instructions, then drain and set aside.
2. In a small bowl, toss the Panko breadcrumbs, melted butter, and Parmesan cheese until evenly coated.
3. Melt 4 tbsp of butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until it smells nutty and looks like wet sand.
4. Gradually pour in the milk, whisking constantly until the sauce thickens and becomes smooth and glossy.
5. Remove the sauce from heat and stir in the shredded cheddar, garlic powder, paprika, and black pepper until the cheese is fully melted and velvety.
6. In a large mixing bowl or the pasta pot, combine the undercooked noodles, thawed peas, and drained tuna.
7. Pour the warm cheddar sauce over the mixture and gently fold until the noodles are completely enveloped.
8. Transfer the mixture into a 9x13 inch baking dish and smooth the top with a spatula.
9. Sprinkle the buttery Panko mixture evenly across the surface and bake for 20 minutes until golden and bubbly.