Preheat oven to 400°F.
Shred the cheese and set aside to allow it to come to room temperature.
Melt the butter in a large skillet over medium heat. Add the diced onions and celery and cook for about 5 minutes, until softened. Add the minced garlic and cook for an additional minute.
Decrease heat to low. Add the drained tuna, salt/pepper, celery salt, cream of mushroom soup, half and half, and sour cream. Stir until combined. Gradually sprinkle in the White cheddar and stir until well-combined and smooth.
Cook the egg noodles 1 minute shy of what the package instructs. Add 2 bouillon cubes to the boiling water to enhance the flavor of the egg noodles if desired.
Add the peas and drained egg noodles to the cream sauce and use a silicone spatula to gently stir until combined.
If not using an oven safe skillet, transfer to a lightly greased 9 x 13 casserole dish. Top with Parmesan cheese. Cover and bake for 20 minutes.
Combine the bread crumbs and melted butter and sprinkle over the casserole. Bake uncovered for 5-7 minutes, until the top is brown and crisp.
Bake, Stovetop
2024
This is the recipe I made for Mom and Dad Hubbard that they LOVED!