Tuna Noodle Casserole

• 8 ounces egg noodles, medium
• 1 clove garlic, finely minced
• 1/2 cup finely chopped or grated onion
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cans tuna (6 1/2 to 7 ounces each), drained and flaked
• 1 cup frozen peas or mixed vegetables (such as peas and carrots), cooked
• salt and pepper
• 3 tablespoons bread crumbs
• 2 teaspoons tablespoon dried parsley flakes
• 1 tablespoon melted butter

Cook noodles in salted water; drain and set aside. Sauté onions and garlic in butter until onions are tender. Add flour; blend until smooth. Add milk and cook, stirring constantly, until thickened and smooth. Add tuna, vegetables, and salt and pepper to taste; stir in cooked noodles. Pour tuna noodle mixture into a 1 1/2-quart casserole. Mix crumbs and dried parsley with melted butter; sprinkle over casserole. Bake at 350° for 20 minutes, or until heated through. Tuna Noodle Casserole serves 6.