tuna casserole

Ingredients

• 4 cups (9 oz.) uncooked egg noodles
• 2 tablespoons clarified butter
• 1/2 cup white onions, diced
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 1/2 cup red peppers, diced
• 8 ounces button mushrooms, washed and sliced
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 2 large cloves garlic, pressed
• 1 tablespoon freshly squeezed lemon juice
• 3 tablespoons unbleached all-purpose flour
• 2 cups half-and-half
• 2 cans (6 oz. each) tuna packed in water, drained
• 3/4 cup frozen peas, half way thawed
• 1 teaspoon creole seasoning
• 1/2 teaspoon hot paprika
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme leaves
• 1 1/2 cups sharp cheddar cheese, grated and divided
• 1 cup panko breadcrumbs
• 1 tablespoon fresh chopped parsley
• 1 tablespoon butter, melted