½ bag egg noodles

2 cans of water-packed tuna, flaked

2 cups fresh or frozen peas

For the sauce:

2 tablespoons butter

1 small white onion, finely chopped

¼ cup unbleached all-purpose flour

1 1/3 cups whole milk

salt and pepper to taste

For the topping:

1 cup cheddar cheese, grated

1 cup crushed potato chips, corn flakes or breadcrumbs

Cook the pasta: Bring a large pot, ¾ filled with water to boil. Add a tablespoon or two of salt. Add pasta and cook al dente, according to the package instructions. Drain pasta and transfer to a medium-sized bowl.

Prepare the sauce: While the pasta is cooking, melt butter in a medium-sized saucepan on medium-high heat. Add onion and cook until translucent. Sprinkle the flour into the pan and stir, cooking the flour with the onions for about 1 minute. Add the milk, stir, and cook until the sauce thickens. Season to taste with salt and pepper. Remove from heat.

Assemble the casserole: Preheat oven to 400°F. Add tuna and peas into the bowl with cooked pasta. Pour sauce on top and gently stir everything together. Transfer to a lightly buttered 8 x 11-inch casserole dish and smooth out. Sprinkle with grated cheddar, followed by crumbled potato chips, cornflakes, or breadcrumbs.

Bake for 25 minutes. Let cool for 5 minutes before serving.