Upgraded Tuna Noodle Casserole

Steps

1. 1
   Bring at least 4 quarts of water to a rolling boil, salt generously, and add the egg noodles. Cook until slightly al dente (about 1 minute less than package instructions), drain, toss with a bit of olive oil, and set aside.
2. 2
   In a large pot, melt the butter, then add the diced onion, minced garlic, and a pinch of salt. Cook over medium heat for about 3-4 minutes until the onion begins to soften and garlic becomes fragrant.
3. 3
   Add the sliced mushrooms and another small pinch of salt. Sauté for about 4 minutes until softened and lightly browned, with most of the moisture cooked off.
4. 4
   Stir in the flour until smooth, cook for 1 minute, then add the chicken stock, bouillon, salt, mustard, heavy cream, and cream cheese. Stir until the mixture is smooth and velvety.
5. 5
   Add the cooked noodles, crumbled tuna, frozen peas, cheddar cheese, parmesan, and black pepper. Fold everything together gently until well combined. If the mixture looks too dry, add 30-40g of water.
6. 6
   Transfer the mixture to a 9x13 casserole dish and spread evenly. Top with fried golden panko breadcrumbs and additional grated parmesan cheese.
7. 7
   Bake in a 425°F (200°C) oven for 20-25 minutes until golden brown and bubbly on top.