Ingredients
8ozegg noodlesor no-yolk noodles
1tbspbutteror olive oil
1medium onionwhite or yellow, peeled and diced
2large carrotspeeled and diced
3garlic clovespeeled and minced
¼cupall-purpose flour
1½cupchicken stock
1½cupmilk
2tspItalian seasoninghomemade or store-bought
½tspsalt
¼tspfreshly-ground black pepper
6ozbutton mushroomssliced
1cupfrozen peas
5oztuna in waterdrained
1cupreduced-fat sharp cheddar cheeseshredded
2tbsppanko breadcrumbs
Preparation
Preheat the oven to 400 degrees F.
Cook the egg noodles al dente in a large pot of generously-salted water in a large stockpot according to package instructions.
Drain and set aside.
Melt the butter in a large sauté pan over medium-high heat.
Add the onion and carrots, and sauté for 5 to 7 minutes, or until both are soft.
Add the garlic, then sauté for 1 more minute until fragrant.
Stir in the flour and cook for 1 minute.
Whisk in the chicken stock until it is combined, then stir in the milk, Italian seasoning, salt, pepper, mushrooms, peas and tuna.
Continue cooking, stirring occasionally, for 4 to 6 minutes, until the mixture reaches a simmer and thickens and the mushrooms are cooked.
Add the sauce mixture to the drained noodles, then toss to combine.
Stir in the cheddar cheese until it is evenly combined.
Pour the noodles into a greased 9 x 13-inch baking pan.
Sprinkle the panko breadcrumbs evenly on top of the pasta, then mist with some cooking spray.
Bake for 18 to 20 minutes, or until the top of the pasta is slightly crispy and golden, and the filling is bubbly on the sides.
Serve warm, and enjoy!
