Tuna Noodle Casserole from Scratch

Preheat oven to 375 degrees F (190 degrees C).

Butter a medium baking dish with 1 tablespoon butter.

Bring a large pot of lightly salted water to a boil.

Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.

Melt 1 tablespoon butter in a skillet over medium-low heat.

Stir in the onion, celery, and garlic, and cook 5 minutes, until tender.

Increase heat to medium-high, and mix in mushrooms.

Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.

Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth.

Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened.

Season with salt and pepper.

Stir in tuna, peas, mushroom mixture, 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.

Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.