Tuna Noodle Casserole From Scratch

Ingredients:

1/2 cup butter, divided
1 (8oz) package egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 glove garlic, minced
8 ounces button mushrooms, sliced
1/4 cup flour
2 cups milk
Salt & pepper to taste
2 (6oz) cans tuna
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded cheese

Directions:

Preheat oven to 375. Butter a medium baking dish with 1 tablespoon butter. Bring large pot of lightly salted water to a boil. Add egg noodles, cook for 8-10 minutes, until done & drain.

Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in onion, celery, and garlic, and cook 5 minutes until tender. Increase heat to medium-high and mix in mushrooms. Continue to cook and stir 5 minutes or until most of the liquid has evaporated.

Melt 4 tablespoons butter in medium saucepan and whisk in flour until smooth. Gradually whisk in milk and continue cooking for 5 minutes until sauce is smooth and slightly thickened. Season with salt and pepper.

Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over casserole. Too with cheese.

Bake 25 minutes in the preheated oven, or until bubbly & lightly browned.