# What You'll Need:
→ Pasta
01 - 12 oz wide egg noodles
→ Tuna & Vegetables
02 - 2 cans (6 oz each) tuna in water, drained
03 - 1 cup frozen peas
04 - 1 cup sliced button mushrooms, fresh or canned
05 - 1 small onion, finely chopped
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1 cup low-sodium chicken broth
10 - 1 teaspoon Dijon mustard
11 - ½ teaspoon garlic powder
12 - ½ teaspoon salt
13 - ¼ teaspoon ground black pepper
→ Cheese & Topping
14 - 1 cup shredded sharp cheddar cheese
15 - 1 cup crispy fried onions, store-bought
# Directions:
01 - Preheat oven to 375°F. Grease a 9 x 13 inch baking dish.
02 - Boil egg noodles in salted water until just al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add chopped onion and mushrooms, cooking for 4 to 5 minutes until softened.
04 - Sprinkle flour over the vegetables, stirring constantly and cooking for 1 minute.
05 - Gradually whisk in milk and chicken broth, stirring continuously. Simmer until thickened, about 3 to 4 minutes.
06 - Remove from heat and stir in Dijon mustard, garlic powder, salt, and black pepper.
07 - In a large bowl, gently mix cooked noodles, sauce, drained tuna, peas, and half of the cheddar cheese.
08 - Transfer mixture to prepared baking dish. Top with remaining cheddar cheese and spread crispy fried onions evenly over the surface.
09 - Bake uncovered for 25 to 30 minutes until bubbly and golden brown on top.
10 - Allow to rest for 5 minutes before serving.
