Ingredients

• 0.5 cups butter , divided
• 1 , 8 ounce
• 0.5 medium onion , finely chopped
• 1 stalk celery , finely chopped
• 1 clove garlic , minced
• 8 ounces button mushrooms , sliced
• 0.25 cups all-purpose flour
• 2 cups milk
• salt and pepper to taste
• 2 , 5 ounce
• 1 cup frozen peas , thawed
• 3 tablespoons bread crumbs
• 1 cup shredded Cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
3. 3 Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in onion, celery, and garlic; cook and stir until tender, about 5 minutes. Increase heat to medium-high and mix in mushrooms. Continue to cook and stir until most of the liquid has evaporated, about 5 more minutes. Remove from heat and set aside.
4. 4 Melt 4 tablespoons butter in a medium saucepan; whisk in flour until smooth. Gradually whisk in milk and cook until sauce is smooth and slightly thickened, about 5 minutes. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the prepared baking dish.
5. 5 Place remaining 2 tablespoons butter in a microwave-safe bowl; cook in the microwave until melted, about 10 seconds. Mix in bread crumbs until combined and sprinkle over casserole. Top with Cheddar cheese.
6. 6 Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

Nutrition per serving