Ingredients:

  • 8 oz medium-width Egg Noodles
  • 2 (5 oz) cans Tuna packed in water or olive oil, well drained
  • 1 cup Frozen Sweet Peas (do not thaw)
  • 4 Tbsp Unsalted Butter (for sautéing and the roux)
  • 1/2 cup Yellow Onion, finely diced
  • 1/2 cup Celery stalks, finely diced
  • 1/4 cup All-Purpose Flour
  • 2 cups Whole Milk (or Half-and-Half)
  • 1/2 cup Low-Sodium Chicken Stock or Vegetable Stock
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce (optional)
  • 1 cup Sharp Cheddar Cheese, grated
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/2 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted
  • 1/4 cup Parmesan Cheese, grated

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
  2. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions, undercooking by about 2 minutes (they will finish cooking in the oven). Drain well and set aside.
  3. In the large saucepan, melt the 4 Tbsp of butter over medium heat. Add the diced onion and celery. Sauté gently for 5–7 minutes until the vegetables are softened and translucent.
  4. Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 1–2 minutes to create the roux and remove the raw flour taste.
  5. Slowly whisk in the milk until the sauce is smooth and lump-free. Then, whisk in the chicken stock. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens significantly (it should coat the back of a spoon). Remove the pan from the heat.
  6. Stir in the Dijon mustard, Worcestershire sauce, salt, and pepper. Add the grated Cheddar cheese and stir until completely melted and smooth. Taste and adjust seasoning as needed.
  7. Add the drained, cooked noodles, the well-drained tuna, and the frozen peas directly into the cream sauce. Gently fold all the ingredients together until everything is evenly coated in the sauce.
  8. Pour the mixture into the prepared casserole dish, spreading it into an even layer.
  9. In a small bowl, combine the Panko breadcrumbs, the 2 Tbsp of melted butter, and the grated Parmesan cheese. Toss until the breadcrumbs are saturated.
  10. Sprinkle the topping evenly over the noodle mixture. Bake for 25–30 minutes, or until the sauce is bubbling around the edges and the topping is deeply golden brown.
  11. Remove from the oven and let rest for 5–10 minutes before serving.