Canned Tuna Mushroom Bake

Ingredients:
1 medium onion, finely chopped
4 tablespoons unsalted butter
10 ounces mushrooms, trimmed and sliced 1/4-inch thick (4 cups)
2 teaspoons soy sauce
1/4 cup sherry
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
2 teaspoons lemon juice
salt to taste
1 (6-ounce) can tuna in olive oil, drained
6 ounces dried curly egg noodles (Pennsylvania Dutch style; about 3¼ cups)
1 cup coarse fresh bread crumbs (from 3 slices white bread)
4 ounces coarsely grated cheddar (1 cup)
1 tablespoon vegetable oil

Directions:
Preheat oven to 375 degrees.
Cook onion in 1½ tablespoons butter in
skillet over low heat, covered,
stirring occasionally, until softened,
Increase heat to moderately high and add mushrooms,
then saute until mushrooms begin to give off liquid,
Add soy sauce and continue to saute until the
liquid the mushrooms give off is evaporated.
Add sherry and boil, stirring occasionally,
until evaporated. Remove from heat.
Melt remaining 3 tablespoons butter
over low heat and whisk in flour,
then cook roux, whisking, three minutes.
Add broth in a stream, whisking, and bring to a boil.
Whisk in milk and simmer sauce,
whisking occasionally, five minutes.
Stir in mushroom mixture, lemon juice and salt.
Flake tuna into sauce and season with salt and pepper.
Cook noodles until al dente.
Drain noodles and return to pot.
Add sauce and stir gently to combine.
Transfer mixture to buttered baking dish, spreading evenly.
Toss together bread crumbs and cheese in a bowl.
Drizzle with oil and toss again,
then sprinkle evenly over casserole.
Bake until topping is crisp.