Tuna Noodle Casserole

Preheat the oven to 190°C. Cook 350 g of egg noodles in salted boiling water until al dente (8-9 minutes per the package instructions); before draining, reserve 150 ml of the pasta water.

Finely chop 1 onion, crush 2 garlic cloves, and slice 250 g of mushrooms. Melt 30 g of butter in a wide skillet over medium heat and sauté the onion for 3 minutes until translucent.

Add the mushrooms and garlic and cook for another 6-7 minutes, until the mushrooms are browned and their excess moisture has evaporated; transfer the mixture to a bowl.

In the same skillet, melt another 30 g of butter, stir in 30 g of flour, and cook for 1 minute, stirring constantly. Slowly pour in 400 ml of milk while whisking, and cook over medium heat for 4-5 minutes until the sauce thickens.

Remove the skillet from the heat and stir in 150 g of grated cheddar cheese until fully melted. Add 300 g of tuna (flaked with a fork), the sautéed mushroom mixture, 150 g of green peas, salt and black pepper to taste; if needed, add a little of the reserved pasta water to loosen the sauce.

Combine the noodles with the sauce, mix thoroughly, and transfer to a greased 2-2.5 L baking dish, smoothing the top.

Bake uncovered for 20 minutes, until the casserole starts bubbling at the edges. Meanwhile, mix 80 g of breadcrumbs with the remaining 30 g of melted butter.

Remove the casserole, sprinkle evenly with the breadcrumb mixture, and return to the oven for another 8-10 minutes, until the topping is golden brown. Let it rest for 5 minutes before serving.