Start by boiling a large pot of salted water. Once it reaches a rolling boil, toss in the egg noodles. Cook them until al dente, usually about 7 to 9 minutes. Drain the noodles and set them aside to cool a tad.

In a large saucepan, melt the butter over medium heat. Once melted, stir in the garlic, cooking until fragrant but not browned, about 1 minute. Whisk in the flour, allowing it to cook for about two minutes for a roux.

Gradually pour in the half-and-half, whisking continually until the mixture is smooth and thickened, roughly 5 to 7 minutes.

After thickening, lower the heat and add the shredded white cheddar to your sauce. Stir until melted and smooth. Then introduce the Dijon mustard, smoked paprika, salt, and pepper. Don’t forget the fresh chives and lemon juice!

In a large mixing bowl, combine the drained tuna, cooked noodles, and thawed peas. Pour the cheesy sauce over this mixture.

Carefully fold everything together until it’s evenly coated. You want every noodle and pea to get that delightful cheesy goodness!

Preheat your oven to 350°F (175°C). Gently transfer your mixture to a greased baking dish, spreading it evenly.

In a small bowl, combine the panko breadcrumbs, grated Parmesan, olive oil, and lemon zest. This mixture will give you a beautiful crunchy texture on top. Sprinkle generously over the casserole.

Place the casserole in your preheated oven. Bake for approximately 25-30 minutes or until the topping is golden brown and the dish is bubbling around the edges.