Ingredients

• 8 ounces whole-wheat egg noodles
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 8 ounces mushrooms, sliced
• 1/2 teaspoon salt
• 1/2 cup dry white wine
• 6 tablespoon all-purpose flour
• 3 cups nonfat milk
• 1/2 teaspoon freshly ground pepper
• 12 ounces canned chunk light tuna (see Tip), drained
• 1 cup frozen peas, thawed
• 1 cup finely grated Parmesan cheese, divided
• 1/2 cup coarse dry whole-wheat breadcrumbs, (see Tip)

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Cooking Directions

Step 1

Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse.

Step 2

Position rack in upper third of oven and preheat broiler.

Step 3

Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.

Step 4

Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.