1 cup butter, divided
1 (16 ounce) package uncooked medium egg noodles
1 medium onion, finely chopped
1 stalk celery, finely chopped
4 clove garlic, minced
16 ounces button mushrooms, sliced
1 Tbs Thyme
1 Tbs Basil
1/2 cup all-purpose flour
6 cups milk (or half cream & milk)
1 cup white wine
salt and pepper to taste
2 cup shredded parmesan cheese
4 (6 ounce) cans tuna, drained and flaked
2 cups frozen peas & carrots combo, thawed
6 tablespoons bread crumbs
4 tablespoons butter, melted
1 1/2 cups shredded cheddar cheese
Preheat oven to 375 degrees F. Grease a 9 x 13 baking dish with 2 tablespoons butter.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
Melt 3 tablespoon butter in a cast iron skillet over medium-low heat. Stir in the onion and caramelize.
Add an additional 1 Tbs of butter, add celery and garlic, and cook until tender, approx 3-5 minutes
Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir until sauteed, approx 5 minutes.
Add in spices - salt, pepper, basil & thyme. Stir and set aside veggie mixture.
Melt 8 tablespoons butter in a large saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened.
Season milk sauce with wine, salt, pepper and nutmeg. Add in shredded Parmesan cheese until well incorporated.
Stir in tuna, peas & carrots, mushroom mixture, and cooked noodles. Transfer to the baking dish.
Top with shredded cheddar cheese. Sprinkle with Salt, Pepper & Nutmeg.
Melt 4 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.