1 tsp salt, kosher, coarse
5 Tbsps unsalted butter
8 oz Creamette® Extra Wide Egg Noodles
1/2 medium onion, chopped
1/2 lb sliced mushrooms
1/4 cup all purpose flour
2 cups chicken broth
1 cup heavy cream
1 1/2 cups shredded white cheddar
1 cup shredded mozzarella cheese
2 Tbsps chopped flat-leaf parsley
2 cans (4 oz.) solid white albacore in water
2 slices sourdough or white bread, torn into pieces

Cooking Directions:

Preheat the oven to 375 degrees F.


Bring a large pot of lightly salted water to a boil. Cook the noodles according to package directions, using the lowest time of the cook-time range. Drain and rinse under cold water to cool.


Dry the pot and return it to the stove. Add 4 tablespoons of the butter and melt it over medium-high heat. Add the onions and cook until slightly softened, about 3 minutes. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, about 6 minutes. Sprinkle in the flour and stir until all of the flour is moistened. Gradually add the chicken broth and the cream while stirring constantly. Bring to a simmer and cook until slightly thickened, about 3 minutes. Take off the heat and stir in the noodles, 1 cup of the cheddar, the mozzarella, peas, and parsley. Break up the tuna and stir it in as well. Season with salt and pepper to taste.


Pulse the bread and the remaining 1/2 cup cheddar in a food processor until finely ground. Melt the remaining tablespoon butter and drizzle it on top, then pulse until incorporated.


Transfer the noodles and sauce to a 2 to 3 quart baking dish. Sprinkle the breadcrumbs on top and bake in the oven until the edges are bubbling and the topping is golden, 15 to 20 minutes. Serve hot.