Ingredients
- 1 medium onion, finely chopped
- 4 1/2 tablespoons unsalted butter
- 10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
- 2 teaspoons soy sauce
- 1/4 cup Sherry
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1 (6-oz) can tuna in olive oil, drained
- 6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)
- 1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
- 4 oz coarsely grated Cheddar (1 cup)
- 1 tablespoon vegetable oil
Description
Tuna Noodle Was Our Hands-down Family Favorite, Which Was A Boon To My Mother Because She Could Make Everyone Happy With Two Cans And Egg Noodles.
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