Ingredients

The following ingredients have 4 Servings
  • 8 oz no yolk egg noodles
  • 1 TBS olive oil
  • 1 tsp garlic
  • 1 medium onion, (chopped)
  • 8 oz mushrooms, (sliced)
  • 1/2 tsp salt
  • 1 TBS fresh dill, (chopped)
  • 1/2 tsp parsley
  • 1/2 tsp ground black pepper
  • 2 TBS Worcestershire sauce
  • 1/2 cup dry white wine
  • 6 TBS flour
  • 3 cups low fat or skim milk
  • 12 oz white albacore tuna packed in water, (drained)
  • 1/2 cup frozen peas
  • 1/4 cup parmesan cheese, (shredded)
  • 1/2 cup whole wheat panko bread crumbs
  • 1 tsp olive oil
  • dash black pepper
  • dash salt
  • 1/3 cup parmesan cheese, (shredded)

Instruction

  • Bring a large pot of water to a boil; add noodles and cook about 3 minutes, keeping them al dente. Drain and set aside. Turn broiler onto high.
  • In a high sided oven safe skillet over medium heat, add olive oil and heat for 30 seconds. Add garlic, onions, and mushrooms. Cook 4-5 minutes or until mushrooms are almost fully cooked. Sprinkle parsley, dill, pepper, and salt over the top; stir to combine. 
  • Sprinkle flour over the mixture, and stir to coat. Add Worcestershire sauce, white wine, and slowly stir in milk. Increase heat to medium/high, stir until the flour is completely combined, and bring to a boil. Reduce heat to simmer and allow to simmer for 5 minutes, stirring occasionally. Once thickened (about 5 minutes), add tuna, peas, 1/4 cup parmesan cheese, and noodles. Stir to combine. Remove from heat.