Ingredients:

  • 12 oz wide egg noodles
  • 2 tsp sea salt
  • 11 oz canned albacore tuna in water, drained and flaked
  • 1.5 cups frozen sweet peas
  • 1 cup sliced cremini mushrooms
  • 0.5 yellow onion, finely diced
  • 10.5 oz condensed cream of mushroom soup
  • 0.5 cup sour cream
  • 0.5 cup whole milk
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.25 tsp cracked black pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 0.5 cup sharp cheddar cheese, shredded
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Boil the egg noodles in heavily salted water, removing them 2 minutes earlier than the package directions suggest for a firm al dente texture. Drain and set aside.
  2. In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, milk, Dijon mustard, garlic powder, and black pepper until a smooth emulsion forms.
  3. Gently fold the drained tuna, frozen peas, sliced mushrooms, and diced onions into the sauce mixture.
  4. Add the par-boiled egg noodles to the bowl and toss gently with a spatula until every noodle is thoroughly coated in sauce.
  5. Transfer the mixture to a 9x13 inch ceramic or glass baking dish, spreading it into an even layer.
  6. In a small bowl, combine the panko breadcrumbs, melted butter, and shredded cheddar cheese. Sprinkle the topping evenly over the casserole.
  7. Bake for 20-25 minutes until the edges are bubbling and the panko topping reaches a deep golden brown. Garnish with fresh parsley before serving.