Better Tuna Noodle Casserole

Photo credit: Not Eating Out In New York

1/2 box shaped pasta or egg noodles, cooked	1 tablespoon butter
1 tablespoon flour	1/4 cup frozen peas, thawed
1/8 cup finely chopped onion	4-5 button mushrooms, sliced
1 scallion, chopped	1/2 can white tuna
1 cup milk and 1/2 cup heavy cream or sour cream (or 1 1/2 cups milk)	1/4 cup grated parmesan
Salt and fresh ground pepper to taste	Handful fresh chopped parsley

Turn on broiler or just turn oven to 500 degrees.
Melt butter and sauté onions and mushrooms on medium low heat for a few minutes (until they begin to smell wonderful).
Season with salt and pepper.
Add flour and stir for a minute.
Add milk and stir until it boils and gets bubbly.
Add cream if using. Taste for seasoning.
Turn off heat, and stir in tuna, peas, scallion, parsley, and a little bit of the parmesan if desired.
Fold pasta into mixture and pour into a medium casserole dish.
Sprinkle a layer of parmesan on top of casserole and broiler for approximately five minutes, checking that it doesn’t burn.
Let it cool a minute and serve.

Thanks to our friends at Not Eating Out In New York for this tasty twist on a classic.