🥗 Ingredients
- 1 Tbsp Olive Oil
- +3 Tbsp Unsalted Butter
- +1 sm Sweet Onion, diced
- 3 cups Chicken Broth, low sodium
- +1/2 tsp Kosher Salt
- +1/2 tsp Pepper
- +1 tsp Garlic Powder
- +1/2 tsp Onion Powder (used minced onion)
- +1/2 tsp Dill Weed, dried
- 2 (6 oz) cans Chunk Light Tuna, in water, mostly drained (used tuna in oil)
- 12 oz Wide Egg Noodles, uncooked (used Barilla farfalle)
- 2 heavy creams with 2 tbsp mushroom soup powder and 1 tbsp milk (pre-well-mixed)
- 1 cup milk + 1 tbsp butter
- 2 cups Frozen Peas (dnd)
- 2 cups Sharp Cheddar Cheese, shredded (dnd)
- 2 Tbsp Fresh Parsley, chopped (dnd)
👨🍳 Instructions
1. Turn on the Sauté setting. When hot, add the 1 tbsp olive oil, +3 Tbsp Unsalted Butter and 1 sm Sweet Onion, diced. Cook, stirring occasionally until the onion starts to turn translucent.
2. Add the 3 cups Chicken Broth, low sodium
3. Add the 1 cup milk + 1 tbsp butter and bring to boil
4. Add the egg noodles. Do not stir.
5. Add the 2 (6 oz) cans tuna, spreading evenly over the noodles. Do not stir.
6. Add the pre-well-mixed 2 heavy creams with 2 tbsp mushroom soup powder and 1 tbsp milk and spread to cover the noodles.
7. Cook covered on medium high flame for 8 minutes.
8. Transfer uncovered to oven @ 180 degrees for 20 minutes (until top is browned)
9. Let it cool uncovered for 10 minutes.