Ingredients:

  • 12 oz wide egg noodles
  • 1 cup frozen peas, thawed
  • 1 tbsp unsalted butter
  • 2 cans (5 oz each) tuna in water, drained well
  • 1/2 cup plain Greek yogurt
  • 1/4 cup whole milk
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted unsalted butter
  • 1 tbsp fresh parsley, minced

Instructions:

  1. Bring a large pot of salted water to a boil. Add the egg noodles and cook for 2 minutes less than the package instructions. In the final 60 seconds of boiling, toss in the frozen peas.
  2. Drain the noodles and peas well and return them to the pot, stirring in 1 tablespoon of butter to prevent sticking.
  3. In a large mixing bowl, whisk together the Greek yogurt, milk, garlic powder, onion powder, salt, and pepper until smooth.
  4. Fold the drained tuna and half of the shredded cheddar cheese into the sauce. Gently stir in the cooked noodles and peas until every strand is coated.
  5. Transfer the mixture into a 9x13 inch baking dish and spread evenly.
  6. In a small skillet over medium heat, toast panko breadcrumbs in the 2 tbsp melted butter until golden brown. Remove from heat, stir in minced parsley, and sprinkle this mixture evenly over the top of the casserole.
  7. Bake at 375°F (190°C) for 15–20 minutes, or until the edges are bubbling and the topping is golden brown.