Step 1

Preheat the oven to 350°F. Spray 9X13 inch baking dish with cooking spray and set aside.

Step 2

If using gluten-free pasta, cook in boiling water for half the amount of time called for al dente. Drain and briefly rinse noodles under cold water to stop cooking. For egg noodles, boil 1-2 minutes less than time called for on package. Drain and set aside.

Step 3

Melt the butter over medium heat in a medium saucepan. Add the onions and mushrooms to the butter and sauté 5-6 minutes, or until the vegetables are soft.

Step 4

Add 2 cups milk, salt, pepper, garlic powder, and Worcestershire. Stir and bring to boil over medium heat. Meanwhile, whisk together the chicken broth with cornstarch in a small bowl.

Step 5

When the milk starts to boil, add the cornstarch / broth mixture and whisk to combine. Cook and stir for 1-2 minutes, or until thick. Remove from heat and set aside.

Step 6

In a large bowl combine cooked the pasta, ½ cup additional milk, drained tuna, peas, cheese, mayo, sour cream, chopped eggs, and mushroom sauce. Fold gently to combine.

Step 7

Pour into the prepared baking dish and top with crushed potato chips. Bake for 40-45 minutes, or until heated through. Serve with optional lemon wedges.

Step 8

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