Ingredients:

  • 8 oz (225 g) Egg Noodles (Medium)
  • 2 cans (5 oz each) Canned Tuna (drained well)
  • 1 cup (150 g) Frozen Peas
  • 3 Tbsp (45 g) Unsalted Butter
  • 3 Tbsp (25 g) All-Purpose Flour
  • 1 cup (240 mL) Chicken Broth (low sodium)
  • 1 cup (240 mL) Whole Milk
  • 1 cup (115 g) Shredded Cheddar Cheese
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Dried Onion Powder
  • 1 cup crushed Potato Chips
  • 1 Tbsp Melted Butter

Instructions:

  1. Preheat oven to 375°F (190°C). Cook the egg noodles according to package directions until al dente (slightly firm). Drain the noodles well and set aside.
  2. In a medium saucepan, melt 3 Tbsp butter over medium heat. Whisk in the flour and cook for 1 minute until a smooth paste (roux) forms.
  3. Gradually whisk in the chicken broth until smooth, followed by the whole milk. Bring the mixture to a gentle simmer, stirring constantly until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  4. Remove the sauce from the heat. Stir in the cheddar cheese, salt, pepper, and onion powder until the cheese is fully melted and the sauce is uniform and creamy.
  5. Combine the cooked noodles, drained tuna, and frozen peas in a large bowl. Pour the prepared cheese sauce over the noodle mixture and gently fold everything together until all ingredients are evenly coated.
  6. Transfer the mixture to a prepared 9x13 inch casserole dish. In a small bowl, combine the crushed potato chips and 1 Tbsp of melted butter. Sprinkle the topping evenly over the casserole filling.
  7. Bake for 20-25 minutes, or until the filling is bubbling hot throughout and the topping is golden brown and crispy.
  8. Allow the casserole to rest for 5-10 minutes before slicing and serving.