Classic Creamy Tuna Noodle Casserole

1.Preheat the oven to 190 C (375 F). Lightly grease a 2-liter (9x13 inch) baking dish.

2.Cook the egg noodles according to package directions until al dente. Drain well and set aside.

3.While the pasta cooks, prepare the sauce. Melt 2 tablespoons of butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes.

4.Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.

5.Gradually whisk in the milk until the mixture is smooth. Bring the sauce to a gentle simmer, stirring until it thickens slightly (about 3-4 minutes).

6.Stir in the condensed cream of mushroom soup, garlic powder (1 tsp), salt, and pepper. Continue stirring until the sauce is smooth and heated through.

7.Remove the pan from the heat and stir in the shredded cheddar cheese until completely melted and the sauce is creamy.

8.Gently fold in the drained tuna, the frozen peas, and the cooked egg noodles until everything is evenly coated in the sauce.

9.Transfer the mixture to the prepared baking dish.

10.Prepare the topping: In a small bowl, combine the panko breadcrumbs (½ cup) and 2 tablespoons of melted butter. Sprinkle the mixture evenly over the top of the casserole.

11.Bake for 20-25 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is golden brown and crispy.

12.Let the casserole rest for 5-10 minutes before serving to allow the sauce to set.