• Bring 4 quarts of water to a boil. Salt the water and cook the egg noodles until slightly al dente (about 1 minute less than package instructions). Drain off the noodles, coat them with a little olive oil, and set aside.
• In a large pot, melt your butter. Add in the diced onion, garlic, and a pinch of salt. Cook until the onions soften, about 3-4 minutes.
• Add mushrooms with another pinch of salt. Sauté until mushrooms are softened and lightly browned, about 4 minutes.
• Stir in flour and cook for 1 minute. Stir in chicken stock, then add bouillon, salt, Dijon, heavy cream, and cream cheese. Stir until smooth and velvety.
  
• Add cooked noodles, tuna (crumbled), frozen peas, cheddar, parmesan, and black pepper. Fold together, adding 30-40g (2-3tbsp) of water if it looks too dry.
• Transfer to a 9x13 casserole dish. Top with fried panko and additional grated parmesan. See instructions for fried panko below.
• Bake at 425°F/200°C for 20-25 minutes until golden and bubbly.
• Allow the casserole to sit for 10 minutes before eating.

FRIED PANKO BREADCRUMBS:

• Heat saute pan over medium high and add 50g or 4tbsp olive oil.
• Once shimmering, add breadcrumbs. Toss to combine. Add pinch of salt.
• Continue stirring and tossing while cooking to a nice golden brown for about 60 seconds. Keep a close eye on these. They brown very quickly.
  
• Remove from pan and allow to dry and cool on a towel.