Tuna Noodle Casserole

Preheat oven to 375 degrees F.

Cook noodles according to your recipe or package instructions and set aside.

Melt butter in a large pan over medium heat. Then add onions, mushrooms, carrots, celery and garlic. Cook until soft and slightly brown. Salt and pepper to taste.

Add flour to your veggie pan and mix to make a roux until flour is cooked, about 2 minutes. Slowly add chicken stock, 1/4 cup at a time. Mix after each addition until all of the stock is fully incorporated and mixed in. When all of the chicken stock is incorporated and mixture has a gravy like consistency add cream, milk and peas. Stir to combine and then add the cooked noodles.
Mix in tuna and 1/2 cup of parmigiano reggiano. Combine well and place into a 9×13 baking dish and sprinkle remaining 1/2 cup of parmigiano over the top.

To make the topping, mix panko bread crumbs with a pinch of salt and melted butter. Cover casserole with the topping and bake for 30 minutes or until hot and browned.