Skinny Tuna Noodle Casserole

Prepare egg noodles according to package directions until al dente. Drain when cooked.

Preheat oven to 350 degrees F. While the pasta is cooking, Add the butter to a saute pan over medium high heat. Add the shallot and cook until translucent, about 3-4 minutes. Add the diced mushrooms and peas and cook for another 3 minutes.

Add the flour to the vegetables and stir until well-coated in the flour. Stir in the chicken broth, milk, and the wine (if using). Lower the heat to medium low. Bring the mixture to a boil and cook until the sauce thickens. Stir in the cheddar cheese until melted. Then, add the cooked egg noodles and tuna to the pan. Stir until combined.

Spray a 9x13 baking dish with cooking spray. Transfer the noodle mixture to the baking dish. In a small bowl, stir together the olive oil and bread crumbs. Sprinkle the bread crumbs on top of the casserole (if the breadcrumbs seem dry, spray with additional cooking spray).

Bake uncovered for approximately 25 minutes until the casserole is bubbly. To fully brown the breadcrumbs, switch oven to broil and broil for 1-2 minutes until the top is golden. Remove from the oven. Serve.