Ingredients:

8 ounces wide egg noodles

2 tablespoons olive oil

1/2 cup chopped yellow onion

1/3 cup chopped carrot

2 tablespoons all-purpose flour

2 3/4 cups fat-free milk

1/2 cup 1/3-less-fat cream cheese, softened

2 tablespoons dijon mustard

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup frozen peas, thawed

1/2 cup grated parmigiano-reggiano cheese, divided

2 cans albacore tuna in water, drained and flaked

cooking spray

Directions:

1. Preheat broiler.

2. Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan swirl to coat. Add onion and carrot cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour cook 1 minute, stirring constantly.

3. Gradually stir in milk cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper cook 2 minutes, stirring constantly.

4. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly.

Bon Appetit!