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10 ounces wide, dried egg noodles
1 pound small red potatoes, sliced 1/4-inch thick
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups milk
2 teaspoons kosher salt, divided
Freshly ground black pepper
4 (6-ounce) cans olive-oil packed tuna, drained
1 box (9 ounces) frozen artichoke hearts, thawed and halved
3/4 cup capers, rinsed and drained
1/2 cup sliced black olives
4 medium scallions, thinly sliced
1/2 cup finely chopped fresh flat-leaf parsley
3/4 cup finely grated Parmesan cheese, divided
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