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
- Mix together and set aside.
- 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.
- Cook noodles according to package directions. Drain and pour into a buttered 9"x13" casserole dish.
- Pour sauce over noodles and stir. Add sour cream, tuna, peas and cheddar cheese and mix to incorporate all ingredients.
- 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.