Ingredients:
- 1 pound (450g) egg noodles
- Water for cooking noodles
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5g) salt
- 4 tablespoons (57g) unsalted butter
- 4 tablespoons (30g) all-purpose flour
- 3 cups (720ml) whole milk
- ½ teaspoon (2.5g) salt
- ¼ teaspoon (1.25g) black pepper
- ½ teaspoon (2.5g) dried thyme
- 2 tablespoons (30ml) dry sherry (optional)
- 2 (5 ounce/142g) cans tuna in water, drained
- 1 cup (150g) frozen peas, thawed
- 1 cup (150g) frozen sliced carrots, thawed
- ½ cup (50g) chopped celery
- ½ cup (50g) chopped onion
- ¼ cup (15g) chopped fresh parsley
- 1 ½ cups (100g) crushed potato chips
- 2 tablespoons (28g) melted unsalted butter
Instructions:
- Cook egg noodles according to package directions until al dente. Drain well and toss with olive oil and salt. Set aside.
- In a skillet with butter, sauté the celery and onions until softened. Set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5-7 minutes. Season with salt, pepper, thyme, and sherry (if using).
- In a large bowl, combine the cooked noodles, tuna, sautéed vegetables, peas, and carrots. Pour in the creamy sauce and stir gently to combine everything evenly.
- Pour the tuna noodle mixture into the prepared baking dish.
- Combine crushed potato chips with melted butter. Sprinkle evenly over the tuna noodle mixture.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown and bubbly.
- Let stand for 5-10 minutes before serving.