Ingredients:

  • 340g (12 oz) Wide Egg Noodles
  • 1 Tbsp (15 ml) Salt, for boiling water
  • 60g (4 Tbsp / ½ stick) Unsalted Butter
  • 1 small Yellow Onion or 2 Shallots, finely diced
  • 225g (8 oz) Cremini Mushrooms, sliced thinly
  • 45g (⅓ cup) All-Purpose Flour (Plain Flour)
  • 720 ml (3 cups) Whole Milk, warmed slightly
  • 240 ml (1 cup) Chicken or Vegetable Stock (low sodium)
  • 1 tsp (5 ml) Dijon Mustard
  • ½ tsp (2.5 ml) Dried Thyme
  • ½ tsp (2.5 ml) Onion Powder
  • ¼ tsp (1.25 ml) White Pepper
  • 170g (6 oz / 1½ cups) Sharp Cheddar Cheese, grated
  • 3 cans (approx. 140g/5 oz each) Tuna, packed in water or oil, well drained and flaked
  • 1 cup (150g) Frozen Peas, unthawed
  • 30g (2 Tbsp) Unsalted Butter, melted (for topping)
  • 120g (1 cup) Panko Breadcrumbs
  • 30g (¼ cup) Grated Parmesan Cheese (fresh is best)
  • Pinch of Smoked Paprika

Instructions:

  1. Preheat oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish. Cook the egg noodles in salted boiling water according to package directions, until al dente (slightly firm), typically 6–8 minutes. Drain the noodles immediately and set them aside.
  2. Melt 60g (4 Tbsp) butter in a large skillet over medium heat. Add the diced onion/shallots and sauté until softened (3–4 minutes). Add the sliced mushrooms and a pinch of salt; cook until the liquid releases and browns nicely (about 5–7 minutes). Reduce heat to medium-low, sprinkle the flour over the vegetables, and stir constantly for 1–2 minutes to create the roux.
  3. Gradually whisk the warm milk into the roux, ensuring no lumps form. Once smooth, pour in the stock, Dijon, thyme, onion powder, and white pepper. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon (4–5 minutes). Remove the skillet from the heat, and stir in the grated cheddar cheese until fully melted and smooth. Taste and adjust seasoning.
  4. Add the cooked noodles, well-drained flaked tuna, and frozen peas directly into the skillet with the sauce. Gently stir to combine everything, ensuring the noodles are thoroughly coated. Pour the entire mixture into the prepared 9x13 inch baking dish.
  5. In a small bowl, combine the melted butter, Panko breadcrumbs, Parmesan cheese, and paprika; toss until coated. Sprinkle the topping evenly over the noodle mixture in the baking dish. Bake for 20 minutes, or until the sauce is bubbling around the edges and the topping is golden brown and crisp. Let the casserole rest for 5–10 minutes before serving.