Kosher salt and freshly ground black pepper, to taste

1 pound wide egg noodles

4 tablespoons unsalted butter

1 shallot, diced

1 rib celery, diced

¼ teaspoon dried thyme leaves

3 tablespoons all-purpose flour

2 cups reduced-fat milk

2 ounces cream cheese, at room temperature

Two 6-ounce cans tuna, packed in water, drained and flaked

1 cup frozen peas, thawed

2 tablespoons unsalted butter, melted

6 tablespoons finely crushed butter crackers (such as Ritz)

1 tablespoon fresh chives, thinly sliced

Preheat your oven to 350°F.

Bring a large pot of salted water to a boil. Add the egg noodles and cook one minute less than the package directions.

Before draining, reserve ½ cup of starchy pasta water, then set the noodles aside.

In a large skillet or shallow Dutch oven, melt 4 tablespoons of butter over medium heat.

Add the shallot and celery, cooking until softened and lightly golden (4-5 minutes).

Season with thyme, ½ teaspoon salt, and pepper to taste, then cook for 1 additional minute.

Sprinkle the flour over the vegetables and stir to coat evenly.

Gradually pour in the milk, stirring constantly to avoid lumps.

Add the cream cheese and whisk until smooth.

Bring to a simmer and cook until the sauce slightly thickens (3-5 minutes).

Stir in the cooked egg noodles, reserved pasta water, tuna, and peas.

You can either bake directly in the skillet or transfer the mixture to a 9x13-inch casserole dish.

In a small bowl, mix the melted butter with the crushed crackers until well coated.

Sprinkle the topping evenly over the casserole.

Broil the casserole until the top is golden brown and bubbling (3-5 minutes).

Remove from the oven and garnish with chives and extra black pepper if desired.

Quick and Easy: With simple ingredients and minimal prep, this casserole is perfect for busy weeknights.

Kid-Friendly: The mild flavors and creamy texture are a hit with even the pickiest eaters.

Make-Ahead Friendly: Assemble it ahead of time and bake when ready ideal for meal planning!