# What You Need:
→ Pasta
01 - 12 oz wide egg noodles
→ Sauce
02 - 2 tbsp unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 stalks celery, finely diced
05 - 1 cup frozen peas
06 - 3 tbsp all-purpose flour
07 - 2 cups whole milk
08 - 1 cup low-sodium chicken or vegetable broth
09 - 1/2 cup sour cream
10 - 1/2 tsp garlic powder
11 - 1/2 tsp dried thyme
12 - 1/2 tsp kosher salt
13 - 1/4 tsp black pepper
→ Tuna & Mix-ins
14 - 2 (5 oz) cans solid white tuna in water, drained and flaked
15 - 1 cup shredded cheddar cheese
→ Topping
16 - 1 sleeve (about 30) Ritz crackers, crushed
17 - 3 tbsp unsalted butter, melted
18 - 2 tbsp chopped fresh parsley (optional)
# Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil egg noodles in salted water until just al dente, about 6 minutes. Drain and set aside.
03 - Melt 2 tbsp butter in a large skillet over medium heat. Add onion and celery; cook until softened, approximately 5 minutes. Stir in frozen peas and cook for an additional minute.
04 - Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute. Gradually whisk in milk and broth. Continue cooking and whisking until sauce thickens, about 3 to 4 minutes.
05 - Remove from heat. Stir in sour cream, garlic powder, dried thyme, salt, and pepper until fully incorporated.
06 - In a large bowl, gently mix cooked noodles, tuna, cheddar cheese, and sauce until evenly combined.
07 - Spread mixture evenly in the prepared baking dish.
08 - Combine crushed Ritz crackers with melted butter and sprinkle evenly over the casserole surface.
09 - Bake uncovered for 25 to 30 minutes until bubbly and golden brown on top.
10 - Allow casserole to rest for 5 minutes. Garnish with chopped parsley if desired before serving hot.
