Tuna Noodle Casserole

4 T butter
1 (8 oz) package egg noodles
1/2 medium onion, chopped
1 stalk celery, finley chopped
1 clove of garlic
2 T dried thyme
1 T oil
8 ounces mushrooms, sliced (optional)
1/4 cup flour
2 cups milk
salt and pepper to taste
2 chicken boullion cubes
2 cans tuna, drained
1 cup fresh or frozen peas (optional)
3 T bread crumbs
2 T butter
shredded cheddar cheese

Preheat oven to 375 degrees

Bring a pot of water to boil and cook egg noodles until al dente (about 8-10 min) and drain.

Heat oil in a skillet over medium heat. Stir in onion, celery, garlic and mushrooms, cook 5 minutes, until tender. Add thyme. 

Melt 4 T butter in a saucepan, and whisk in flour until smooth. Add chicken boullion. Gradually whisk in milk, and continue cooking until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna and peas, veggies mixture and egg noodles. Transfer to a baking dish.

Melt 2 T butter in a small bowl, mix with bread crumbs and sprinkle over casserole. Top with cheese.

Bake 25 min or until bubbly and lightly browned