Tuna Casserole with Egg Noodles

Instructions:

1. Boil the egg noodles in salted water, draining them 2 minutes before the package's al dente time to prevent overcooking in the oven.
2. In a 9x13 inch baking dish, gently fold together the undercooked noodles, thawed peas, steamed carrots, flaked tuna, and lemon juice.
3. Melt 4 tbsp butter in a saucepan over medium heat. Whisk in flour for 1-2 minutes until the mixture smells nutty and looks pale gold.
4. Gradually pour in warmed milk, whisking constantly to eliminate lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
5. Remove the saucepan from heat and stir in the shredded cheddar cheese, garlic powder, and paprika until the sauce is smooth and molten.
6. Pour the cheese sauce over the noodle mixture, add the fresh parsley, and fold gently to combine without breaking the pasta.
7. In a small bowl, combine melted butter, Panko breadcrumbs, and dried oregano. Sprinkle the mixture evenly over the top of the casserole.
8. Bake at 375°F (190°C) for 20-25 minutes, or until the edges are bubbling and the crust is a deep mahogany brown.