8 Oz of Egg Noodles, Cooked 2 Cloves of Garlic, Minced 1 Small Onion, Chopped 2 Celery Sticks, Chopped 5 Tbsp of Butter 1 Can of Mushrooms 1/4 Cup of Flour 1/2 Cup of Milk 1/8 Cup of Sherry 11/2 Cups of Chicken Broth 2 Cans of Tuna 1 Cup of Frozen Peas 1 Jar of Pimientos 1 Cup of Bread Crumbs 1/2 Cup of Shredded Cheese Parsley for Garnish Salt and Pepper to Taste

First up, you’ll melt 1 tablespoon of the butter over medium heat and add in the garlic, onion, celery, mushrooms and a pinch of salt and pepper. Cook it all up for 3 to 4 minutes. Once the veggies are cooked and hot, pull them out of your pan, turn the heat down to medium low and add in the remaining 4 tbsp of butter. Once it’s good and melted, add in 1/4 cup of flour and combine it to make a roux. To your roux, add in the milk, sherry, and broth. Combine it well and bring it to a boil until thick. Once it thickens, turn the heat down to low and add the veggies back in along with your tuna, peas, and pimientos. Stir it all together and add in your cooked noodles. Pour the whole concoction into an oven safe dish and top it off with the bread crumbs and cheese. Sprinkle a little parsley over the top to make it all pretty. Throw it in your oven preheated to 350 degrees for about 20 minutes or until the cheese is bubbling and golden.