8 ounces noodles ½ cup cream cheese softened
2 tablespoons oil 2 tablespoons Dijon mustard
½ cup chopped onion ¼ teaspoon salt
1/3 cup chopped carrots ¼ teaspoon black pepper
2 tablespoons flour 1 cup frozen peas, thawed
2 ¾ cups milk ½ cup grated partigiano cheese
2 cans tuna in water drained and flaked
Cook noodles, drain. Heat a large skillet over medium heat, add oil to coat pan, add onion, and carrots, cook 6 minutes stirring occasionally. Sprinkle with four, cook 1 minute stirring constantly. Gradually stir in milk, cook 5 minutes stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt and pepper cook 2 minutes, stirring constantly.
Remove pan from heat. Stir in noodles, peas and ¼ cup cheese and tuna. Put mixture in a shallow broiler-safe baking dish top with remaining cheese broil 3 minutes. Let stand 5 minutes before serving.