Ingredients:

1 12 oz bag of egg noodles

½ stick butter (sauce)

⅔ cup diced yellow onion (sauce)

3 cloves minced garlic (sauce)

¼ cup all-purpose flour (sauce)

2 cups chicken broth (sauce)

1 cup half and half (sauce)

1 cup sour cream (sauce)

1½ cups frozen peas (sauce)

2 cups shredded white cheddar cheese (sauce)

12 oz solid white albacore tuna packed in water, not oil, and drained (sauce)

¼ cup grated parmesan (topping)

1 cup panko bread crumbs (topping)

1 tbs olive oil (topping)

Directions:

1. Mix together and set aside.

2. In a skillet, melt butter and saute onions for 4-5 minutes. Add garlic and cook for another minute. Sprinkle flour over mixture and cook 2 minutes stiring till flour is no longer visible. Add chicken broth and half and half. Stir till bubbling and mixture is thickened. Set aside.

3. Cook noodles according to package directions. Drain and pour into a buttered 9"x13" casserole dish.

4. Pour sauce over noodles and stir. Add sour cream, tuna, peas and cheddar cheese and mix to incorporate all ingredients.

5. Sprinkle topping over casserole and bake at 350for 20 minutes till bubbling and browning. Turn broiler on for a couple minutes to achieve browning if needed. Don't leave in oven too long as this will dry the casserole.

Bon Appetit!