INGREDIENTS
16 ozs
wide egg noodles
3 tbsp
unsalted butter
2 tbsp
olive oil
1/3 cup
flour
3 cups
milk
2 cups
low sodium chicken broth
1 1/2 tbsp
cornstarch
1 1/2 tsp
dijon mustard
1 1/2 tsp
worcestershire sauce
2 tsp
chicken bouillon
1 1/4 tsp
salt
1 tsp
onion powder
1/4 tsp
pepper
2 cups
sharp cheddar cheese
1 cup
gruyere cheese
1/2 cup
sour cream
14 ozs
solid white albacore tuna in olive oil
2 cups
petite peas
3/4 cup
panko breadcrumbs
1 tbsp
butter
1 tbsp
extra virgin olive oil