Tuna Casserole

Cook the egg noodles in a large pot of salted boiling water until al dente, then drain.

Melt two-thirds of the butter in a large saucepan over medium heat and cook the onion for 5 minutes until softened.

Stir in the flour and cook for 1 minute, then gradually whisk in the milk and vegetable stock until smooth.

Simmer the sauce for 6 minutes, stirring often, until thickened, then season with salt and black pepper.

Fold the drained noodles, flaked tuna and peas through the sauce, then transfer to a baking dish.

Melt the remaining butter and toss with the panko and parmesan, then scatter evenly over the casserole.

Bake at 190°C for 18 minutes until golden and bubbling at the edges.