How to Make It
Combine topping ingredients and set aside.
Preheat oven to 400°F. Add olive oil to a 7-quart stock pot, and sauté mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat. Add broth, Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese and noodles, stirring until creamy and smooth. Sprinkle flour over top of mixture. Stir and cook for 2 minutes, or until mixture begins to thicken. Fold in tuna and peas. Season with salt and pepper. Pour into a 3-quart casserole dish. Sprinkle on cheddar cheese and topping mixture. Bake uncovered 15 min. Remove from oven and let stand 10 minutes.