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Ingredients
For the White Sauce
1/4 Cup butter
1/4 Cup flour
3/4 Teaspoon oregano
3/4 Teaspoon basil
Dash of thyme
1/4 Teaspoon salt
3 1/2 Cups milk
For the Casserole
7 Ounces wide egg noodles
1/2 Cup freshly grated parmesan cheese
1 Cup frozen peas, thawed
2 (6 1/2 oz) Cans tuna, drained & flaked
For the Topping
1/3 Cup bread crumbs
2 Tablespoons butter melted
Instructions
Pre-heat oven to 350�F, lightly grease a 10" x 8" x 2" baking dish.
In a small bowl combine melted butter and bread crumbs with a fork, set aside.
In a large pot of boiling salted water cook the egg noodles al dente and drain.
In a medium pot over low to medium heat melt 1/4 cup butter, whisk in flour, basil, oregano, thyme and salt. Slowly whisk in the milk, bring to a boil stirring constantly until sauce thickened.
Remove from heat and add the parmesan cheese stir to combine.
Fold in the drained noodles, peas and tuna.
Pour into the baking dish and sprinkle with topping. Bake 30 to 40 minutes, let sit 5 minutes and serve.