Step 1

Preheat oven to 400°F.

Step 2

Shred the cheese and set aside to allow it to come to room temperature.

Step 3

Melt the butter in a large skillet over medium heat. Add the diced onions and celery and cook for about 5 minutes, until softened.

Step 4

Add the minced garlic and cook for an additional minute.

Step 5

Decrease heat to low. Add the drained tuna, salt/pepper, celery salt, cream of mushroom soup, half and half, and sour cream. Stir until combined. Gradually sprinkle in the White cheddar and stir until well-combined and smooth.

Step 6

Cook the egg noodles 1 minute shy of what the package instructs. Add 2 bouillon cubes to the boiling water to enhance the flavor of the egg noodles if desired.

Step 7

Add the peas and drained egg noodles to the cream sauce and use a silicone spatula to gently stir until combined.

Step 8

If not using an oven safe skillet, transfer to a lightly greased 9 x 13 casserole dish.

Step 9

Top with Parmesan cheese. Cover and bake for 20 minutes.

Step 10

Combine the Ritz crackers and melted butter and sprinkle over the casserole. Bake uncovered for 5-7 minutes, until the top is brown and crisp.

Step 11

Garnish with diced green onions and serve!