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½ cup butter, divided1 (8 ounce) package uncooked medium egg noodles½ medium onion, finely chopped1 stalk celery, finely chopped1 clove garlic, minced8 ounces button mushrooms, sliced¼ cup all-purpose flour2 cups milksalt and pepper to taste2 (6 ounce) cans tuna, drained and flaked1 cup frozen peas, thawed3 tablespoons bread crumbs2 tablespoons butter, melted1 cup shredded Cheddar cheesePreheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
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