Egg Noodle and Tuna Casserole

Ingredients:

• 1 package (340 g) of wide egg noodles
• 2 x 140g cans of white longfin tuna, drained and finely chopped
• 2.5 cups lightly salted chicken broth
• 3/4 cup heavy cream
• 0.5 cup sour cream
• 110 g cream cheese, room temperature (about 0.5 cup)
• 1 tbsp Dijon mustard
• 2 green onions, thinly sliced
• 170 g mushrooms, thinly sliced ​​(about 2 cups)
• 1.5 cups frozen green peas, defrosted
• 220 g mild cheddar, grated (about 2 cups; freshly grated)

Preparation:

1. Preheat oven to 425°F (220°C). Generously spray the bottom and inside walls of a 9 x 13-inch (22 x 32 cm) pan with cooking spray.
2. In a large bowl, whisk together the chicken broth, heavy cream, sour cream, cream cheese, mustard, green onions, 1 1/2 teaspoons salt, and a few grinds of freshly ground black pepper until smooth and free of cream cheese lumps.
3. Spread half the noodles in an even layer on the bottom of the prepared pan. Sprinkle the pasta with half the tuna, mushrooms, and green peas. Pour half the broth mixture on top, then sprinkle with 1 cup of cheddar. Repeat the layers with the remaining noodles, tuna, mushrooms, and green peas.
4. Cover the pan tightly with foil and bake until al dente, about 40 minutes. Remove the foil and sprinkle the remaining 1 cup cheddar cheese evenly over the casserole. Bake until the cheese is melted and the sauce has thickened slightly, 10-12 minutes. Let the casserole rest for about 10 minutes and serve.