Tuna Noodle Casserole

Cook pasta according to package directions for al dente. Drain and set aside.

In a large pot or Dutch oven over medium heat, sauté the onion, celery, and mushrooms until softened.

Stir in the red pepper flakes and flour, and cook for 1 minute.

Gradually whisk in the stock until the mixture is smooth.

In a separate bowl, whisk together the sour cream, soy sauce, sherry, and minced garlic.

Pour the sour cream mixture into the pot and whisk to combine. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon.

Stir in the flaked tuna, frozen peas, grated Gruyere cheese, and chopped parsley. Continue stirring until the cheese is fully melted.

Add the cooked pasta back to the pot and toss to combine everything.

Taste and season with salt and pepper as needed.

Preheat your oven to 375°F (190°C).

To make the topping, combine the crushed potato chips, melted butter, bread crumbs, and Parmesan cheese in a bowl. Mix well.

Pour the noodle mixture into a casserole dish and spread evenly.

Sprinkle the topping evenly over the casserole.

Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.