Ingredients 1/2-16 oz box (8 oz) Notta Pasta Fettuccine
2 tablespoons butter
1 medium onion, diced
1-10 oz package sliced mushrooms
1 teaspoon salt
Pepper to taste
2-6 oz cans solid white tuna, water packed
1 tablespoon plus 1 teaspoon cornstarch
1-3 oz package cream cheese
2 cups whole milk
1 cup frozen peas, thawed
2 cups crushed potato chips or 2 cups shredded cheese

Directions

1.	Put a large pot of salted water on to boil. Preheat oven to 400°F. Oil a shallow casserole dish.
2.	Melt butter in a large skillet over medium-high heat. Add onions and sauté 2 minutes. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly caramelized and soft, stirring occasionally.
3.	While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.
4.	Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat.
5.	Mix in peas and tuna, separating tuna into bite size flakes.
6.	Stirring frequently, boil Notta Pasta according to box directions. Don't over cook. Drain pasta, and briefly rinse. Toss with sauce. Season to taste.
7.	Pour into casserole dish. Bake 10 minutes. Top with potato chips or cheese and bake 10 minutes more, or until bubbly around edges.