Broccoli Tuna Casserole

 5 cups uncooked whole wheat egg noodles

1 tsp butter

1/4 cup chopped onion

1/4 cup cornstarch

2 cups milk

1 tsp dried basil

1 tsp cried thyme

3/4 tsp salt

1/2 tsp pepper

1 cup chicken broth

1 cup shredded Monterey Jack cheese, divided

4 cups frozen broccoli florets, thawed

2 pouches (6.4 oz each) albacore white tuna in water

1/3 cup panko bread crumbs

1 Tbsp butter, melted

1.  Preheat oven to 350 degrees.  Cook noodles according to package directions; drain.   Transfer to a shallow 3 quart or 13x9 inch baking dish coated with cooking spray.

2.  Meanwhile, in a large nonstick skillet, heat butter over medium-high heat.  Add onion;cook and stir until tender.  In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan.  Stir in broth.  Bring to a boil; cook and stir until thickened, about 2 minutes.  Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.

3.  Spoon over noodles; mix well.  Sprinkle with remaining cheese;  Toss bread crumbs with melted butter; sprinkle over casserole.  Bake, covered, 45 minutes.  Uncover and bake until cheese is melted, 15-20 minutes longer.