Quick And Easy Stove-Top Tuna Noodle Casserole

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper, less if you prefer less spice
• 1 -2 tablespoon of chopped fresh herbs, such as chives (optional) or 1 -2 tablespoon parsley (optional)
• 2 (6 ounce) cans tuna, drained (I prefer albacore solid packed in water)
• 1 1/2 cups frozen peas
• 8 ounces wide egg noodles, cooked

1. Cook the egg noodles.
2. During the last few minutes add the frozen peas to the simmering noodles; then drain.
3. Meanwhile, melt the butter in a medium saucepan over medium heat.
4. Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).
5. Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.
6. Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.
7. When it's thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it's ready to add the drained tuna.
8. Break up the solid tuna chunks with a fork and mix throughout the sauce.
9. Add the salt, pepper, and any seasonings or herbs.
10. Pour the tuna sauce over the noodles and peas, and serve.

butter, flour, milk, kosher salt, ground pepper, fresh herbs, tuna, frozen peas, egg noodles

Taken from www.food.com/recipe/quick-and-easy-stove-top-tuna-noodle-casserole-106969 (may not work)