6 oz no-yolk noodles (Ronzoni Healthy Harvest, or brown rice pasta for gluten free)
1 tbsp butter
1 medium onion, minced fine
3 tbsp flour (gluten free use rice flour)
1 3/4 cups fat free chicken broth
1 cup 1% milk
1 oz sherry (optional)
10 oz sliced baby bella mushrooms
1 cup frozen petite peas (thawed)
2 (5 oz) cans tuna in water, drained (I used albacore)
4 oz 50% reduced fat sharp cheddar (I used Cabot)
butter flavored cooking spray
2 tbsp parmesan cheese
2 tbsp whole wheat seasoned breadcrumbs