Best Tuna Noodle Casserole

Ingredients

• 1 package egg noodles , 12 ounce
• 4.25 teaspoons kosher salt , divided
• 4 tablespoons salted butter , divided
• 5 teaspoons olive oil , divided
• 1 package sliced fresh mushrooms , 8 ounce
• 1 small white onion , minced
• 0.25 cups all-purpose flour
• 2 cups milk
• 1.5 cups chicken stock
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 0.5 teaspoons ground black pepper
• 1.5 cups shredded white Cheddar cheese
• 1 cup frozen sweet peas
• 2 cans tuna , 6 ounce
• 1 cup panko bread crumbs
• 0.25 teaspoons ground paprika
• 2 tablespoons finely chopped fresh parsley

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

2. 2

   Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.

3. 3

   Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.

4. 4

   Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.

5. 5

   Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.

6. 6

   Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.