Sheet Pan Tuna Noodle Casserole

Nonstick cooking spray

Kosher salt

One 12-ounce package wide egg noodles

1/4 cup olive oil

8 ounces cremini mushrooms, thinly sliced

2 cups half-and-half

8 ounces cream cheese, cubed and at room temperature

8 ounces mild Cheddar, shredded on the large holes of a box grater

1 tablespoon Dijon mustard

1/4 teaspoon cayenne

Two 5-ounce cans white albacore tuna, drained and flaked

1 cup frozen peas, thawed

1 cup crushed butter crackers, such as Ritz (about 26 crackers)

1/2 cup panko bread crumbs

Preheat the oven to 450 degrees F and lightly spray a rimmed baking sheet with nonstick spray.
Bring a large pot of water to a boil over high heat and season generously with salt. Add the noodles and cook, stirring occasionally, until just al dente according to package directions, about 5 minutes. Reserve 1 cup of pasta water, then drain well. Set the noodles aside and return the pot to medium-high heat.
Add 2 tablespoons of the olive oil, the mushrooms and 1/4 teaspoon salt. Cook until the mushrooms are tender and starting to brown in spots, stirring occasionally, about 5 minutes. Whisk in the half-and-half, cream cheese and reserved pasta water, then continue to cook until smooth and slightly thickened, stirring frequently, about 2 minutes more. Reduce the heat to low, then whisk in the Cheddar, Dijon, cayenne and 1/2 teaspoon salt until all the cheese has melted and the sauce is smooth. Stir in the reserved cooked noodles, tuna and peas until evenly combined (the mixture should be saucy; it will thicken as it bakes). Taste and adjust the seasoning with more salt and pepper. Transfer to the prepared baking sheet.
Mix the crushed butter crackers, panko and remaining 2 tablespoons of olive oil in a medium bowl until well combined, then sprinkle evenly over the tuna-noodle mixture. Bake until the topping is well browned and the sauce is bubbling at the edges, about 10 minutes. Let sit 5 minutes before serving.