First preheat your oven to 375 and grease a 13×9 inch baking pan.

Now bring a large pot of water with a pinch of salt in it to a boil. Add in your egg noodles and cook for 6 minutes, or half of the time the package calls for. They will continue to cook & soften in the oven so you don’t want them fully cooked.

Drain the noodles and rinse with cold water. This stops the cooking process.

Melt your 1 tbsp butter in a large skillet. Add in your onion, celery and garlic, and a pinch of salt. Cook over medium heat until they are tender and the onions are translucent.

In a large bowl combine tuna, soup, milk, 1 cup cheddar cheese, peas, cooked vegetables, noodles and salt. Stir until evenly mixed.

Pour the mixture into your prepared baking pan, and spread into an even layer.

In a medium-sized bowl combine cornflakes, 1/2 cup cheddar cheese, and parsley. Pour in the melted butter and mix until everything is evenly coated.

Spread the cornflake topping evenly across the top of the noodles.

Bake for 20 minutes, or until the topping is golden brown.

Garnish with shredded cheese and fresh parsley if desired.