Skillet Tuna Noodle Casserole

2 tablespoons butter
10 ounces sliced white mushrooms
1 onion, minced
salt and ground black pepper
3 1/2 cups low-sodium chicken broth
1 cup heavy cream
8 ounces egg noodles (3 cups)
1 cup frozen peas
2 (7-ounce) pouches water-packed solid white tuna, flaked
2 tablespoons minced fresh parsley
20 Ritz crackers, crushed to coarse crumbs (1 cup)

1. Adjust oven rack to middle position and heat oven to 475*.

2. Melt butter in 12-inch ovensafe skillet over medium-high heat. Add mushrooms, onion, and 1/2 teaspoon salt and cook until mushrooms are lightly browned, 5 to 7 minutes.

3. Stir in broth, cream, and noodles. Increase heat to high and cook, stirring often, until noodles are tender and sauce has thickened, about 8 minutes.

4. Stir in peas, tuna, and parsley. Season with salt and pepper to taste. Sprinkle cracker crumbs over top. Transfer skillet to oven and bake until lightly browned, about 8 minutes. Serve.

** If you don't have an ovensafe skillet, transfer the mixture to a casserole dish prior to sprinkling the topping on top.

** Using 2 cans of tuna (drained) worked just fine.