8 ounces wide egg noodles
2 tablespoons olive oil
½ cup chopped yellow onion
1/3 cup chopped carrot
2 tablespoons all-purpose flour
2 ¾ cups fat-free milk
½ cup (4 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons Dijon mustard
¼ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup frozen peas, thawed
½ cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
2 (5-ounce) cans albacore tuna in water, drained and flaked
Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
Remove pan from heat. Stir in noodles, peas, ¼ cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining ¼ cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.
via my recipes