6 oz Skinner® Extra Wide Egg Noodles
1 Tbsp olive oil
3 cups (about 8 oz.) sliced fresh mushrooms
1 cup celery, chopped
1 1/2 cups frozen peas, thawed
1 each onion, chopped
1 tsp garlic powder
1 quart vegetable broth
1 tsp Worcestershire sauce
1 tsp fresh sprig of thyme
8 oz light cream cheese, softened
3 Tbsps all purpose flour
2 cans (5 oz.) tuna, drained and flaked
1 cup shredded Cheddar cheese
1 tsp freshly ground black pepper
1 cup panko bread crumbs
1 Tbsp unsalted butter, melted
1 tsp salt
1 tsp ground black pepper

Cooking Directions:

1. Combine topping ingredients and set aside.

2. Preheat oven to 400-degrees.  Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat.

3. Add broth,Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally.

4. Add cream cheese and uncooked noodles, stirring until creamy and smooth. Sprinkle flour over top of mixture.

5. Stir and cook for 2 minutes, or until mixture begins to thicken. 

6. Fold in tuna and peas. Season with salt and pepper.

7. Pour into a 3-quart casserole dish.  Sprinkle on cheddar cheese and topping mixture. Bake uncovered 15 min. 

8. Remove from oven and let stand 10 minutes.