Mom’s Tuna Noodle Casserole

• 6 oz dried egg noodles (I prefer the medium width – and not curly; your choice)
• 1 medium onion, finely chopped
• 5 T butter
• 10 oz fresh mushrooms, chopped
• 1 T soy sauce
• 1/4 c white wine (if you’ve got some open; omit, if you don’t – and add a little more broth or milk)
• 1/4 c flour
• 2 c chicken broth
• 1 c whole milk
• 2 tsp lemon juice
• 1/4 tsp salt
• 1 6 oz jar or can of tuna in olive oil, drained
• 1 1/2 c bread crumbs, either fresh or dry (such as Panko)
• 1 c grated cheddar cheese
• salt and pepper to taste
• vegetable oil to drizzle on the bread crumbs
• extra butter to butter the baking dish

Heat the oven to 375 degrees.  Butter a shallow 2 qt baking dish.

Bring a large pot of water to a boil, add a big pinch of salt, then add the egg noodles and cook over medium high heat, stirring occasionally, until al dente. Drain the noodles and return to the pot and mix in 1 T butter.

Bring a large skillet to medium heat, then add 1T of the butter and the onion.  Stir and saute until the onion is translucent, then add the mushrooms, soy sauce, and wine and saute, stirring often, until the liquid the mushrooms give off has almost evaporated.  Add the remaining butter (3 T) to the mushroom mixture and blend in.  When the butter has melted, stir in the flour and cook for about a minute.  Gradually whisk in the chicken broth and the milk and cook for about 5 minutes or until the sauce has thickened slightly. Remove from the heat and add the lemon juice and salt and pepper.

Add the tuna to the mushroom sauce, flaking it gently, as you blend it in.  Then fold in the drained noodles.  Transfer the mixture to the baking dish.

In a small bowl mix together the bread crumbs and grated cheese.  Drizzle a little oil over the top of the crumbs and mix it all together.  Sprinkle the crumbs evenly over the casserole.  Bake for about 30 minutes, or until the topping is crisp and the sauce is bubbling on the edges. Serve immediately.  Leftovers warm up well and freeze well.