Ingredients

• 10 ounces wide egg noodles (about 4½ cups)
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 large shallots, diced
• 2 tablespoons all-purpose flour
• 3½ cups half and half
• 2 teaspoons Dijon mustard
• 8 ounces shredded sharp white cheddar cheese (about 2 cups)
• 3 (5-ounce) cans tuna in water, drained
• 1 cup frozen green peas, rinsed
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives

• ⅓ cup panko breadcrumbs
• ⅓ cup freshly grated Parmesan cheese
• 1 tablespoon lemon zest
• 1 tablespoon olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions, then drain thoroughly.
2. Preheat the oven to 400°F.
3. In a Dutch oven set over medium heat, melt the butter. Add the garlic and shallots and cook, stirring often, until softened and aromatic, about 2 minutes.
4. Sprinkle in the flour and whisk continuously for about 1 minute, allowing it to lightly toast.
5. Gradually stir in the half and half along with the Dijon mustard. Cook, stirring frequently, until the sauce thickens slightly, about 4–5 minutes.
6. Remove the pot from heat and add the cheddar cheese, stirring until completely melted and smooth, about 2 minutes.
7. Fold in the cooked noodles, tuna, and peas until evenly distributed. Season with salt and pepper to taste.
8. Sprinkle the prepared panko topping evenly over the surface.
9. Transfer the Dutch oven to the oven and bake until the casserole is bubbling and the top is golden brown, about 25–30 minutes.
10. Serve hot, garnished with chopped chives if desired.

• In a small bowl, mix together the panko, Parmesan, lemon zest, and olive oil until well combined.