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Ingredients

• 8 ounces  whole-wheat egg noodles
• 1 tablespoon  extra-virgin olive oil
• 1   medium onion, finely chopped
• 8 ounces  mushrooms, sliced
• 1/2 teaspoon  salt
• 1/2 cup  dry white wine
• 6 tablespoons  all-purpose flour
• 3 cups  nonfat milk
• 1/2 teaspoon  freshly ground pepper
• 12 ounces  canned chunk light tuna (see Tip), drained
• 1 cup  frozen peas, thawed
• 1 cup  finely grated Parmesan cheese, divided
• 1/2 cup  coarse dry whole-wheat breadcrumbs, (see Tip)

Description

Known As Tuna-Pea Wiggle To Some, This Family-friendly Tuna Noodle Casserole Tends To Be Made With Canned Soup And Whole Milk, Which Means High Fat And Sodium. We Remedy This By Making Our Own Creamy Mushroom Sauce With Nonfat Milk Thickened With A Bit Of

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