About this recipe

A beloved American comfort food staple — tender egg noodles, flaky tuna, sweet peas, and a rich, creamy sauce all baked under a golden, buttery breadcrumb crust. This well-tested, from-scratch version skips the canned soup and delivers deep, savory flavor with a satisfying crunch on top. It's the kind of reliable, crowd-pleasing dinner that earns a permanent spot in your weeknight rotation.

Instructions

1. 1

   Preheat your oven to ![375°F]. Grease a baking dish with butter or cooking spray and set aside.

2. 2

   Bring a large pot of heavily salted water to a boil. Cook the egg noodles for 2 minutes LESS than the package directions (they'll finish cooking in the oven). Drain well in a colander and set aside.

3. 3

   In a large skillet over ^[medium heat], melt 4 tablespoons of butter. Add the diced yellow onion and sliced celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook for 1 more minute until fragrant.

4. 4

   Sprinkle the all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste. The mixture will look dry and pasty — that's perfect.

5. 5

   Slowly pour in the warm milk and low-sodium chicken broth, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer over ^[medium heat], whisking frequently, until it thickens enough to coat the back of a spoon, about 4–5 minutes.

6. 6

   Remove the skillet from heat. Stir in the shredded sharp cheddar cheese, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, and garlic powder. Stir until the cheese is fully melted and the sauce is smooth.

7. 7

   Add the drained albacore tuna (breaking up any large chunks), thawed peas, and cooked egg noodles to the skillet. Gently fold everything together until the noodles are evenly coated in the sauce. Taste and adjust kosher salt and black pepper as needed.

8. 8

   Transfer the mixture to the prepared baking dish and spread it into an even layer.

9. 9

   In a small mixing bowl, combine the panko breadcrumbs, melted butter, and shredded sharp cheddar cheese. Stir until the breadcrumbs are evenly coated and the mixture resembles wet sand. Sprinkle the topping evenly over the casserole.

10. 10

    Bake uncovered at ![375°F] for 20–25 minutes, until the topping is deep golden brown and the edges of the casserole are bubbling. If the topping browns too quickly, loosely tent with aluminum foil.

11. 11

    Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.