Begin by boiling a large pot of salted water. Once boiling, add the wide egg noodles and cook according to the package instructions, but undercook them by 1-2 minutes. Drain the noodles and set them aside to cool slightly.

Preheat your oven to 400°F (200°C). This ensures a beautifully baked casserole with a crispy topping.

In a Dutch oven over medium heat, melt the unsalted butter. Add the minced garlic and diced shallots, stirring for about 2 minutes until fragrant.

Sprinkle the all-purpose flour over the sautéed garlic and shallots, whisking continuously for about 1 minute until lightly browned.

Gradually pour in the half and half while whisking to avoid lumps, and add the Dijon mustard. Cook for 4-5 minutes until it slightly thickens.

Remove the Dutch oven from heat and stir in the shredded sharp white cheddar cheese until it melts completely.

Gently fold in the cooked noodles, drained canned tuna, and frozen green peas into the cheese sauce. Mix until every noodle is coated.

In a separate bowl, mix the Panko breadcrumbs, freshly grated parmesan, lemon zest, and olive oil until well combined.

Transfer the creamy mixture into a greased baking dish, spread it evenly, then sprinkle the Panko topping generously.

Bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling.

Let the casserole rest for a few minutes before serving. Garnish with freshly chopped chives.