Creamy Tuna With Tarragon and Egg Noodles - Rachael Ray

• salt
• 34 lb extra wide egg noodles
• 1 tablespoon extra virgin olive oil (EVOO)
• 1 small onions or 1 large shallot, finely chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1 12 cups chicken stock
• 12 cup half-and-half or 12 cup whole milk
• 1 tablespoon Dijon mustard
• 3 -4 sprigs tarragon, leaves off stem, chopped
• 2 (6 ounce) cans tuna in water
• fresh ground black pepper
• 1 cup frozen peas

1. Place a large pot of salted water over high heat and bring to a boil.
2. Once boiling, add the egg noodles and cook to al dente, with a little bite left to them.
3. While you are waiting for the water to come to a boil, place a large skillet over medium heat and heat EVOO.
4. Add onion or shallot to the oil and cook for 3-4 minutes, then add butter to the pan and melt.
5. Once the butter has melted, sprinkle the flour in the pan and stir, letting the butter-flour mixture cook for about 1 minute.
6. Whisk in the stock and let the liquid cook until it thickens up, about 5 minutes.
7. Add the half-and-half or milk and the mustard and bring the mixture back up to a bubble.
8. Turn to low and add in the tarragon and the tuna; stir in the peas.
9. Season the sauce with salt and pepper, to taste.
10. Drain noodles and combine with sauce, adjust seasonings and serve.

salt, extra wide egg noodles, extra virgin olive oil, onions, butter, flour, chicken stock, milk, mustard, water, fresh ground black pepper, frozen peas

Taken from www.food.com/recipe/creamy-tuna-with-tarragon-and-egg-noodles-rachael-ray-276514 (may not work)