Step 1

In a large oven proof skillet, melt the butter over medium heat. Add the onion, celery, and garlic. Season with salt and pepper and cook until the onion is translucent, about 5 to 7 minutes.

Step 2

Whisk in the flour. Then slowly whisk in the chicken stock. Turn up the heat on the skillet and bring to a boil.

Step 3

Stir in the egg noodles and reduce the heat to medium low and cover. Cook for 5 minutes, stir, and return the cover. Cook for an additional 5 minutes or until the nooldes are very tender.

Step 4

While the noodles are cooking, mix together the crackers and the 1 tablespoon melted butter.

Step 5

Stir in the cheddar cheese, stirring until it is completely melted. Then stir in the drained tuna and the frozen peas. Remove from the heat (the heat of the dish will warm the tuna and the peas). Taste and add in more salt and pepper to taste.

Step 6

Top with the cracker and butter mixture and put under the broiler for about 2 minutes or until the crackers are golden.