Ingredients:

  • ounces wide egg noodles
  • (5 oz) cans tuna, drained well
  • tablespoons unsalted butter
  • /4 cup all-purpose flour
  • cups whole milk (warmed slightly)
  • /2 cup finely diced yellow onion
  • /2 cup finely diced celery stalks
  • cup frozen peas, not thawed
  • 1/2 cups freshly grated sharp cheddar cheese
  • tablespoon Worcestershire sauce
  • teaspoon Dijon mustard
  • Salt and black pepper to taste
  • cups plain, ruffled potato chips
  • tablespoons melted unsalted butter (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Cook egg noodles in a large stockpot according to package directions until al dente (slightly undercooked). Drain immediately and set aside.
  2. In a large saucepan over medium heat, melt 4 tablespoons of butter. Add diced onion and celery; cook gently until softened (about 5 minutes).
  3. Whisk the flour into the sautéed vegetables and fat to create a roux. Cook this mixture for 1 minute, whisking constantly.
  4. Gradually pour in the warm milk while whisking vigorously to prevent lumps. Bring the sauce to a gentle simmer, continuing to whisk until it thickens enough to coat the back of a spoon.
  5. Remove the sauce from the heat. Stir in Worcestershire sauce and Dijon mustard. Slowly incorporate the grated cheddar cheese, stirring until fully melted and smooth. Season generously with salt and pepper.
  6. Gently fold the cooked noodles, well-drained tuna, and frozen peas into the cheese sauce until everything is evenly coated.
  7. Transfer the mixture into a prepared 9x13 inch baking dish. In a separate bowl, lightly crush the potato chips. Sprinkle the crushed chips evenly over the casserole top, then drizzle lightly with the 2 tablespoons of melted butter.
  8. Bake for 15–20 minutes, or until the casserole is bubbly around the edges and the chip topping is golden brown and crisp.
  9. Let the casserole rest for 5–10 minutes before serving to allow the sauce to set slightly.