Ingredients:

  • 12 oz (340g) wide egg noodles
  • 1 cup (150g) frozen peas, thawed
  • 1 tbsp (15ml) olive oil
  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (25g) all-purpose flour
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • 1 cup (240ml) 2% milk
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 2 cans (5 oz/142g each) tuna in water, drained
  • 1 ½ cups (170g) sharp cheddar cheese, freshly shredded
  • 1 tbsp (15ml) fresh lemon juice
  • 1 cup (60g) panko breadcrumbs
  • 2 tbsp (30g) melted butter
  • ½ tsp (3g) paprika

Instructions:

  1. Cook the egg noodles in salted water for 2 minutes less than the package directions. Drain and toss with a drizzle of olive oil to prevent sticking.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until nutty. Gradually whisk in broth and milk, simmering until the sauce thickens. Stir in garlic powder, salt, and pepper.
  3. In a large bowl, gently fold together the undercooked noodles, drained tuna, thawed peas, and lemon juice. Pour the hot cream sauce over the mixture and stir in 1 cup of the shredded cheese until melted and glossy.
  4. Spread the mixture evenly into a 9x13 inch baking dish. Top with the remaining cheese and the buttered breadcrumb mixture mixed with paprika. Bake at 375°F (190°C) for 20-25 minutes until the edges are bubbling and the top is golden-brown.