Comforting and cheesy baked casserole featuring tender tuna and pasta in a creamy sauce, topped with golden breadcrumbs for a family-friendly meal.

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Preheat oven to 350 °F (175 °C).
Cook egg noodles according to package instructions until al dente, drain and set aside.
In a saucepan over medium heat, melt butter. Stir in flour and cook 1 minute to form a roux.
Slowly whisk in milk until smooth. Simmer until sauce thickens, about 3–4 minutes.
Stir cheddar cheese into sauce until melted. Season with salt and pepper.
Remove from heat, then fold in tuna, cooked noodles, and peas (if using).
Transfer mixture to a greased 2‑quart baking dish.
In a small bowl, toss breadcrumbs with olive oil, then sprinkle evenly over the top.
Bake 20 minutes, or until bubbly and breadcrumbs are golden.
Let rest 5 minutes before serving.

Customize by adding diced onion or celery to the sauce.
Make-ahead: assemble casserole, cover, and refrigerate up to a day before baking—add 5–10 extra minutes in the oven.
Breadcrumb topping can be swapped with crushed potato chips for crunch.
Substitute Greek yogurt for part of the milk to reduce fat and add tang.