Tuna Noodle Casserole

• 1 medium onion, finely chopped
• 3 tablespoons butter
• 10 ounces mixed mushrooms, trimmed and sliced
• 2 teaspoons soy sauce
• 1/4 cup sherry wine
• 3 tablespoons flour
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1 (6 ounce) can tuna (in olive oil is best)
• 8 ounces egg noodles, cooked
• 1 cup fresh breadcrumb
• 4 ounces grated cheddar cheese
• 1 teaspoon vegetable oil

1. Preheat oven to 375 degrees F. Spray a 2 quart baking dish with Pam.
2. In a heavy skillet, cook onion in butter over medium heat until softened, about 10 minutes. Add mushrooms and continue to cook until juices are released. Add soy sauce and sherry and continue to saute onions and mushrooms until liquid in the pan evaporates. Add flour, stir and cook for 1 minute. Add broth slowly, keep stirring as mixture thickens, then add milk. Add tuna, lemon juice, and salt. Add noodles, mix well, and put into prepared pan. In a bowl, mix bread crumbs, cheddar cheese, and the oil. Sprinkle this mixture over tuna and noodles. Bake until bubbly, 20 to 30 minutes.
3. * the lemon juice is a great addition, but it's not a deal breaker - still yummy without.
4. **remember, this recipe was originally from Gourmet - please note that dried bread crumbs will work just fine in a pinch - panko, too!

onion, butter, mixed mushrooms, soy sauce, sherry wine, flour, chicken broth, milk, lemon juice, salt, tuna, egg noodles, fresh breadcrumb, cheddar cheese, vegetable oil

Taken from www.food.com/recipe/tuna-noodle-casserole-447891 (may not work)