Skinny Taste Tuna Noodle Casserole

1 tsp butter
1 medium onion, minced
3 tbsp flour
1.5 c. milk
1.5 c. chicken broth
1 pkg baby bella mushrooms, chopped
1.25 c. peas
2 cans of tuna packed in water, drained
1 tsp dry mustard
1.25 c. low-fat sharp cheddar or mozzarella-cheddar blend
4 c. egg noodles (whole wheat, yolk free)

Soften onion in butter. Add flour and cook for 1 min, browning flour. Whisk in chicken broth and milk. Bring to a boil. Add mushrooms and peas. Cook for 7 minutes, until peas are cooked and liquid has started to thicken. Add tuna, dry mustard salt and pepper. Turn to low heat and stir-in cheese, until sauce is smooth. Add noodles and stir until coated.

Top with parmesan cheese and bread crumbs if desired. Bake at 350 for 25-30 min. Broil for the last couple of minutes to brown the top.

Number of Servings: 6

Recipe submitted by SparkPeople user SPSQUEEKS.