16 ounces wide egg noodles (I used no-yolk)
1 tbsp olive oil
1 cup diced white or yellow onion
1 cup diced carrot
3 gloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cup chicken stock
1 1/2 cup milk
2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
8 ounces fresh mushrooms, sliced
3 (5 ounce) cans tuna in water, drained
2 cups shredded cheddar cheese
Panko bread crumbs
olive oil spray
Preheat oven to 400 F. Prepare 9 x 13 inch baking dish by spraying with olive oil.
Cook egg noodles al dente according to package instructions. Drain and set aside.
Meanwhile, saute onion and carrot in olive oil in large skillet for 5-7 minutes or until both are softened. Add garlic and saute for 1 minute more. Stir in flour and cook for 1 more minute.
Whisk in the chicken broth until combined, then add milk, Italian seasoning, salt, pepper, mushrooms and tuna. Continue cooking, stirring occasionally, until the mixture reaches a simmer and thickens, The mushrooms should be cooked. Remove from heat and stir in 2 cups shreddded cheddar cheese. Cheese will not necessarily melt - that's okay.
Place drained noodles in baking dish. Spoon tuna and mushroom sauce over the noodles and mix.
Sprinkle with Panko bread crumbs and spray lightly with olive oil.
Bake 18-20 minutes or until the top of the pasta is slightly browned and sauce is bubbly on the edges.