Tuna Noodle Casserole 

1/2 cup butter, divided

230 grams egg noodles

1/2 medium onion, finely chopped

1 stalk celery, finely chopped

1 clove garlic, minced

230 grams mushrooms, sliced

1/4 cup all-purpose flour

2 cups milk

salt and pepper to taste

2 cans tuna, drained

1 cup frozen peas, thawed

3 tablespoons bread crumbs

2 tablespoons butter, melted

1 cup shredded Cheddar cheese

Preheat oven to 190 degrees C. Butter a large baking dish.

Bring a large pot of salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.

Melt 2 tablespoon butter in a skillet over medium heat. Stir in the onion, celery, garlic, and mushrooms and cook until tender and until most of the liquid has evaporated.

Add 2 more tablespoons of butter to the mushroom pan, stir in flour. Gradually stir in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper.

Stir in tuna, peas, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese. 

Bake 25 minutes, or until bubbly and lightly browned.