Servings: 6ish

8 ounces wide egg noodles 8 ounces wide egg noodles
2 tablespoons olive oil 2 tablespoons olive oil
½ cup chopped yellow onion ½ cup chopped yellow onion
⅓ cup chopped carrot ⅓ cup chopped carrot
2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
2 ¾ cups milk 2 ¾ cups milk
½ cup (4 oz) cream cheese, softened ½ cup (4 oz) cream cheese, softened
2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
¼ teaspoon salt ¼ teaspoon salt
½ teaspoon black pepper ½ teaspoon black pepper
1 cup frozen peas 1 cup frozen peas
½ cup grated Parmesean cheese (or other Italian mix) ½ cup grated Parmesean cheese (or other Italian mix)
2 5-ounce cans albacore tuna in water, drained and flaked 2 5-ounce cans albacore tuna in water, drained and flaked
cooking spray cooking spray

Preheat broiler, cook noodles according to package directions.
Heat a large skillet over medium heat, add oil to pan, swirl to coat.  Sauté onion and carrot 6 minutes or until carrot is almost tender, stirring occasionally.
Sprinkle with flour; cook 1 minute stirring constantly.
Gradually stir in milk; cook 5 minutes, whisking constantly until slightly thick.
Stir in cream cheese, mustard, salt, pepper;  cook 2 minutes stirring constantly.
Remove pan from heat, stir in noodles, peas, ¼ cup cheese, and tuna.  Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray.  Top with remaining cheese.
Broil 3 minutes or until golden brown and bubbly.  Let stand 5 minutes.
Serve with spinach salad.

EVERYONE likes this.  EVERYONE likes this.