Cook the pasta: Boil pasta in salted water until just al dente (a little firm). Drain and set aside. Make the sauce: In a saucepan
melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk while whisking continuously until smooth and thickened. Stir in cream (if using)
Dijon mustard
garlic powder
onion powder
salt
and pepper. Assemble the bake: In a large mixing bowl
combine cooked pasta
tuna
peas
and sauce. Stir in mozzarella and Parmesan cheese until evenly coated. Pour mixture into a greased 9×13-inch baking dish. Prepare the topping: Mix breadcrumbs with melted butter and Parmesan. Sprinkle evenly over the pasta. Bake: Bake at 190 °C / 375 °F for 20–25 minutes
or until golden and bubbling. Serve: Let it cool for 5 minutes
then serve warm. Garnish with fresh parsley if desired.
