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. Top with cheese.

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