Preheat an oven to 425 degrees. Spray a 10-inch oven proof skillet with non-stick cooking spray.Next, bring a large pot of water to a boil. Salt the water and then add the egg noodles. Cook until the noodles are almost tender; about five minutes. Reserve about 1/2 cup of the cooking liquid and then drain the egg noodles. Set aside.In a large skillet preheated to medium-high heat, melt the butter. Once the butter starts to foam, add the mushrooms and cook, stirring occasionally until browned. Reduce the heat slightly.Next, add the shallots, celery and garlic. Season with salt and pepper. Continue to cook the vegetables for about three minutes. Add the wine until absorbed followed by the chicken and bring to bubble. Pour in the milk and cook until the sauce thickens about three minutes.Add the half the herbs, sour cream, and Dijon to the sauce. Stir in the peas and sun-dried tomatoes. Stir until everything is heated through. Fold in the tuna and noodles. Once everything is combined transfer the mixture to the prepared skillet.Sprinkle the Parmigiano-Reggiano over the top and bake for about 10 minutes or until golden brown on top. Remove from oven and sprinkle remaining herbs on top. Enjoy!