Ingredients:
- 12 oz (340g) wide egg noodles
- 2 cans (5 oz/142g each) Albacore tuna in water, drained
- 1 cup (150g) frozen peas, thawed
- ½ cup (75g) yellow onion, finely diced
- 2 tbsp (28g) unsalted butter
- 3 tbsp (42g) unsalted butter
- 3 tbsp (25g) all-purpose flour
- 2 cups (480ml) whole milk, warmed
- 1 tsp (5g) garlic powder
- ½ tsp (3g) salt
- ¼ tsp (1g) black pepper
- 1 ½ cups (170g) shredded mozzarella cheese
- ½ cup (60g) Panko breadcrumbs
- 2 tbsp (28g) unsalted butter, melted
- ¼ cup (25g) grated Parmesan cheese
Instructions:
- Cook egg noodles in salted water for 2 minutes less than the package instructions. Drain and set aside.
- Melt 2 tbsp (28g) butter over medium heat in a small pan. Add diced onions and cook until translucent, about 4-5 minutes.
- Melt 3 tbsp (42g) butter in a saucepan. Whisk in flour and cook for 1-2 minutes until slightly nutty.
- Slowly pour in warm milk while whisking constantly. Continue cooking until the sauce thickens enough to coat the back of a spoon.
- Stir in garlic powder, salt, and pepper, then remove from heat.
- In a 9x13 inch baking dish, combine the undercooked noodles, drained tuna, sautéed onions, peas, and the creamy sauce. Stir until evenly coated.
- Sprinkle the shredded mozzarella evenly over the top of the mixture.
- Mix melted butter, Panko, and Parmesan in a small bowl and sprinkle over the cheese layer.
- Bake until the topping is golden brown and the cheese is bubbling.