Cheesy Tuna Noodle Casserole

Cheesy Tuna Noodle Casserole 12 ounces egg noodles 3 tablespoons butter 1 small onion diced 4 cloves garlic minced 1 cup celery diced 1 cup mushrooms sliced 1/4 cup flour 2 cups chicken broth 1 cup milk 1 1/2 cups frozen peas 15 ounces cans solid white albacore tuna drained 1/2 cup sour cream 2 cups shredded cheddar cheese Topping: 1 cup panko bread crumbs 4 tablespoons unsalted butter melted 1/4 cup parmesan cheese grated Preheat oven to 375 degrees F. Lightly grease a 9x13 baking dish and set aside. Cook the egg noodles per package directions, aiming for al dente. Drain and add them to prepared baking dish. Place a large skillet over medium heat, add butter and melt it. Add diced onion and saute for about 5 minutes, add garlic and saute for another 30 seconds. Add mushrooms and celery and saute for another 5, until softened. Add flour, stir and cook for 1 minute. Slowly, while stirring continuously, add the chicken broth and after that the milk. Bring mixture to a simmer, and cook for a few minutes, until it thickens. Stir in sour cream, until fully combined. Stir in frozen peas and drained tuna. Pour the mixture over the noodles in the pan. Sprinkle generously with cheddar cheese evenly. In a small bowl, combine all the topping ingredients and stir. Sprinkle evenly on top of the dish. Bake in the preheated oven, uncovered, for about 20-30 minutes, or until the topping is lightly browned. Serve hot.