Tuna Casserole with Crispy Parmesan Topping

Preheat the oven to 350°F (175°C).

Cook the egg noodles according to the package instructions. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic and sauté until translucent.

Add the flour and stir until smooth. Cook for 2-3 minutes until the mixture starts to turn golden brown.

Gradually add the milk and broth, stirring constantly to prevent lumps from forming. Cook until the sauce has thickened.

Add the shredded cheddar cheese, dried thyme, salt, and pepper. Stir until the cheese has melted and the sauce is smooth.

Add the drained tuna and cooked egg noodles to the sauce and stir until everything is well combined.

Pour the mixture into a 9x13 inch (23 dish.

In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, and melted butter. Mix until the breadcrumbs are evenly coated with the butter.

Sprinkle the breadcrumb mixture over the top of the tuna casserole.

Bake for 25-30 minutes, or until the topping is golden brown crispy and the casserole is heated through.

Serve hot and enjoy!