Tuna Noodle Casserole: Mommie Cooks Recipe

Melt 1 tablespoon of butter over medium heat. Add the garlic, onion, celery, mushrooms, and a pinch of salt and pepper. Cook for 3 to 4 minutes until the vegetables are softened and fragrant.

Remove the cooked vegetables from the pan and set aside. Reduce the heat to medium-low, then add the remaining 4 tablespoons of butter. Once it's melted, stir in 1/4 cup of flour to form a roux. Cook the roux for a minute or two, letting it bubble gently. Gradually whisk in the milk, sherry, and chicken broth until smooth.

Bring the sauce to a boil, stirring constantly, until it's thick enough to coat the back of a spoon. Once thickened, reduce the heat to low.

Stir in the reserved cooked vegetables along with the tuna, peas, and pimientos. Fold in the cooked egg noodles until everything is evenly coated.