Tuna Noodle Casserole

Ingredients

• 6 ounces dried curly egg noodles
• 1 medium onion finely chopped
• 2 tablespoons butter
• 8 ozpackage sliced mushrooms
• 2 celery stalks finely chopped
• 1 teaspoon salt
• 1 cup water
• 2 chicken bouillon cubes
• 1 cup whole milk
• 2 tablespoons cornstarch
• 8 ozpackage shredded medium Cheddar cheese divided
• 3/4 cup frozen peas
• 2 (5-oz) cans solid white albacore tuna in water drained
• 1/2 teaspoon pepper
• 1 cup potato chips gently crushed into smaller pieces

Instructions

1. 1
   Preheat oven to 375°F.
2. 2
   Cook noodles in a large pot of salted boiling water according to package directions until al dente.  Drain noodles and set aside.
3. 3
   Sauté onion in butter in a 12" heavy skillet over medium heat for five minutes.  Add mushrooms, celery, and salt and cook for five minutes longer.
4. 4
   Stir in water and bouillon cubes.
5. 5
   In a small bowl, whisk milk and cornstarch until completely dissolved.  Add the milk mixture and 3/4 cup of cheese to the skillet and stir everything until well incorporated and sauce is nice and thick.
6. 6
   Add noodles, peas and tuna and gently fold them in.
7. 7
   Season with pepper and additional salt to taste.
8. 8
   Sprinkle remaining cheese and crushed potato chips evenly on top.
9. 9
   Bake for 25 minutes or until golden brown on top.