Preheat the oven to 375°F and lightly grease a 9x13-inch deep casserole dish. prep

Cook the egg noodles 1 minute less than the package directions for al dente. Drain and toss with a small drizzle of olive oil to prevent sticking. prep

In a large, deep skillet, melt the butter over medium-low heat. Add the chopped mushrooms and sauté for 6–7 minutes until they turn golden brown and tender. prep

Increase heat to medium and stir in the flour, garlic powder, onion powder, parsley, salt, and black pepper. Cook for 1–2 minutes to eliminate raw flour taste. mix

Gradually whisk in the milk, bring to a gentle boil, then reduce heat to low and simmer 5–7 minutes until sauce thickens and coats the back of a spoon. mix

Stir in half of the shredded co-jack cheese until fully melted and smooth. mix

Fold in the drained tuna and frozen peas, stirring gently to combine. mix

Add the cooked noodles and mix everything until evenly incorporated. assemble

Transfer the mixture into the prepared casserole dish, spreading it out evenly. assemble

Sprinkle the remaining cheese on top, then evenly scatter the crushed saltine crackers. assemble

Bake uncovered for 20 minutes until the casserole is heated through and the crackers are golden brown. finish

Allow the casserole to rest for 5 minutes before serving to make slicing easier. finish