½ cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
½ medium onion, finely chopped
1/2 tsp Watkins Organic Garlic powder
1/2 tsp Watkins Fine Himalayan pink salt
1/4 tsp Watkins Black pepper
¼ cup all-purpose flour
1 cup milk
2 cups Watkins chicken soup and gravy base ( 2 Tbsps to 2 cups water)
2 (5 ounce) cans tuna, drained and flaked
2 cups frozen peas & carrots, thawed
1 cup  bread crumbs
1 cup shredded sharp cheddar cheese

Directions:

Preheat the oven to 375 degrees F (190 degrees C).
Butter a medium baking dish with 1 tablespoon butter.
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.

Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in onion, cook and stir until tender, about 10 minutes.  Remove from heat and set aside.

Melt 4 tablespoons butter in a medium saucepan; whisk in flour until smooth. Gradually whisk in chicken stock & milk and cook until sauce is smooth and slightly thickened, about 5 minutes. Season with salt, garlic powder & pepper.

Stir in tuna, onion, peas & carrots, and cooked noodles. Transfer to the prepared baking dish.

​Place 4 tablespoons butter in a microwave-safe bowl; cook in the microwave until melted, about 10 seconds.  Mix in bread crumbs until combined 

Top with Cheddar cheese.  Sprinkle buttered bread crumbs over casserole. 
Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

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