No Soup Tuna Noodle Casserole

• 1/2 cup Butter Divided
• 1 packages Medium Egg Noodles
• 1/2 unit Medium onion Chopped
• 1 stalk celery chopped
• 1 clove Garlic chopped
• 8 oz Button Mushrooms Chopped
• 1/4 cup Flour
• 2 cup Milk
• 1 Salt
• 1 Pepper
• 2 can 6 Ounce cans of Tuna drained chopped
• 1 cup Frozen Peas thawed
• 1 cup Frozen Corn Thawed
• 3 tbsp Breadcrumbs
• 1 cup Chedder Cheese

1. Preheat oven to 375F.
2. Bring a large pot of lightly salted water to a boil.
3. Add egg noodles cook for 8-10 minutes, until al'dente, and drain.
4. Melt 1 tablespoon butter in a skillet over medium heat.
5. Stir in onion,celery,garlic,mushrooms and cook until all are tender.
6. Melt 4 tablespoons butter in a medium saucepan and wisk in flour until smooth.
7. Gradually whisk in milk and continue cooking 5 minutes until sauce is smooth and slightly thickened.
8. Season with salt and pepper.
9. Stir in tuna,peas,corn,mushrooms.
10. Grease a glass baking dish
11. Place drained noodles into baking dish and mix in mushroom mixture.
12. Melt 2 tablespoons butter in a small bowl and combine with bread crumbs.
13. Sprinkle over top casserole and top with cheese.
14. Bake 25 minutes in preheated oven.
15. Or until bubbly and lightly browned.
16. Plate and enjoy!

butter, egg noodles, onion, celery, garlic, mushrooms, flour, milk, salt, pepper, breadcrumbs, chedder cheese

Taken from cookpad.com/us/recipes/351026-no-soup-tuna-noodle-casserole (may not work)