Preheat oven to 375°F.

Melt butter in a large, deep skillet over moderate heat. Add mushrooms and lightly brown; add onions, celery, garlic, thyme, bay, salt and pepper. Partially cover pan and soften veggies 7-8 minutes, stirring occasionally. Stir in flour and cook 1-2 minutes; add sherry, vermouth or wine and stir. Add stock and milk, and bring to a bubble. Thicken sauce to coat a spoon then reduce heat.

Bring a large pot of water to a boil. Salt water and undercook pasta by a minute or two.

Add lemon juice and flaked tuna to veggies then add drained noodles and toss to coat. Transfer mixture to a casserole dish. Toss breadcrumbs with a drizzle of olive oil, cheeses and parsley. Top the casserole with breadcrumbs.

Bake the casserole until golden brown and hot throughout.

ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnpKq7onnCmqqsnaKkuaZ5wa6boJ2kYrOztcSnm6WxXaeytb7OZpqopZakv7V5xaimnQ%3D%3D