Ingredients:
- 1 pound (454g) egg noodles, medium width
- Water for boiling
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5g) salt for pasta water
- 4 tablespoons (57g) unsalted butter
- 1 medium yellow onion, finely diced (approx. 1 cup or 150g)
- 2 cloves garlic, minced (approx. 2 teaspoons or 6g)
- 1/4 cup (30g) all-purpose flour
- 3 cups (720ml) whole milk
- 1 cup (240ml) chicken broth (low sodium)
- 1/2 teaspoon (2.5g) salt
- 1/4 teaspoon (1.25g) black pepper
- 1/4 teaspoon (1.25g) nutmeg (optional)
- 1/4 cup (60ml) dry sherry or white wine (optional)
- 1/2 cup (115g) frozen peas
- 1/2 cup (115g) frozen carrots, diced
- 2 cans (5 ounces/142g each) tuna packed in water, drained well
- 1/4 cup (packed) fresh parsley, chopped
- 1/4 cup (packed) fresh dill, chopped
- 1/4 cup (57g) sour cream or Greek yogurt
- 1 cup (100g) panko breadcrumbs
- 2 tablespoons (28g) unsalted butter, melted
- 1/4 cup (30g) grated Parmesan cheese
Instructions:
- Cook egg noodles according to package directions, until al dente. Drain well and toss with olive oil to prevent sticking. Set aside.
- Melt butter in a large skillet. Sauté onion until softened and translucent. Add garlic and cook until fragrant.
- Whisk in flour and cook for 1-2 minutes to create a roux.
- Slowly whisk in milk and chicken broth, ensuring no lumps form. Bring to a simmer and cook until thickened.
- Stir in salt, pepper, nutmeg (if using), and sherry/wine (if using).
- Stir in frozen peas and carrots. Cook until tender-crisp.
- Gently fold in drained tuna, parsley, dill, and sour cream into the sauce.
- Combine cooked noodles and sauce mixture in the baking dish.
- In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese.
- Sprinkle breadcrumb mixture evenly over the casserole.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
- Let cool slightly before serving.