Tender egg noodles with savory tuna, creamy sauce, and a crunchy onion topping for a warm, comforting dish.
# Components:
→ Pasta
01 - 12 ounces wide egg noodles
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 3 tablespoons all-purpose flour
06 - 2 cups whole milk
07 - 1 cup low-sodium chicken or vegetable broth
08 - 1/2 cup sour cream
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried parsley
→ Filling
13 - 2 cans (5 ounces each) solid white tuna in water, drained and flaked
14 - 1 cup frozen peas, thawed
15 - 1 cup sliced white mushrooms (optional)
16 - 1 cup shredded cheddar cheese
→ Topping
17 - 1 1/2 cups store-bought crispy fried onions
# Directions:
01 - Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil and cook the egg noodles until al dente according to package instructions. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add finely chopped onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Sprinkle flour over the onion and garlic mixture and stir constantly for 1 minute to cook the flour.
05 - Gradually whisk in whole milk and broth. Continue whisking and cook until the sauce thickens, about 3 to 4 minutes.
06 - Remove the skillet from heat and stir in sour cream, salt, ground black pepper, thyme, and parsley.
07 - Fold in drained tuna, thawed peas, sliced mushrooms if using, and shredded cheddar cheese until evenly distributed.
08 - Add the cooked egg noodles and gently fold to combine all ingredients thoroughly.
09 - Transfer the mixture to the prepared baking dish and spread it evenly.
10 - Sprinkle the store-bought crispy fried onions evenly over the top.
11 - Bake uncovered for 25 to 30 minutes, or until the casserole bubbles and the onion topping is golden brown.
12 - Let the dish rest for 5 minutes before serving to set.
