Tried this for supper earlier in the week - another keeper.
12 oz. bag of broad egg noddles
1 tsp. butter
1/4 C. chopped onion
1/4 C. cornstarch
2 C. milk
1 tsp. dried basil
3/4 tsp. salt
1/2 tsp. pepper
1 C. chicken broth
1 C. shredded cheddar cheese, divided
4 C. frozen broccoli florets, thawed
2 - 5 oz. cans of white tuna in water
1/3 C. bread crumbs
1 tabl. butter, melted
Preheat oven to 350. Cook noodles according to package directions; drain. Transfer to 13x9" baking dish coated with cooking spray. In a large skillet coated with cooking spray, heat 1 tsp. butter over medium-high heat. Add onion; cook and stir until tender. In a small bowl, whisk cornstarch, milk and seasonings until smooth; gradually stir into pan. Stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 3/4 C. cheese until melted; stir in broccoli and tuna. Spoon tuna mixture over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with 1 tabl. melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Bake, uncovered, for additional 5 minutes.