Tuna Noodle Casserole

Doug went a little old school on me when he randomly requested Tuna Noodle Casserole to be included in our meal plan. I remember my mom serving a delicious version when we were young, but I can't recall ever making it myself as an adult.

Tuna Noodle Casserole
1 pkg whole wheat wide egg noodles
4 Tbsp butter
4-6 Tbsp all-purpose flour
1 tsp salt (optional)
1-2 cups milk
dash worcestershire sauce
sprinkle of mustard powder
salt and pepper, to taste
1 cup shredded sharp Cheddar cheese
2 (6 oz) cans tuna, drained
1 pkg frozen peas
whole wheat bread crumbs for topping (optional)

Preheat oven to 350. Coat a casserole dish with cooking spray. In a large pot of salted water, boil noodles until al dente. Drain well.

In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens. Add cheese and seasonings to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish, and top with breadcrumbs, if desired. Bake in preheated oven for 30 minutes.