8 oz. egg noodles
2 Tbsp. butter
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 cup diced onion
3 oz. chopped crimini mushrooms
1 cup frozen edamame (without shell)
12 oz. canned tuna in water
1 cup half and half
2 tsp. salt
2 tsp. black pepper
1 cup grated cheddar cheese.
Boil 4 quarts of water in a large pasta pot. Add egg noodles and boil until al dente, 10-12 minutes.
While pasta is boiling, melt butter and oil in a large sauté pan over medium high heat. Add garlic and onions. Sauté 6-8 minutes until onions begin to 'sweat' and turn translucent in color. Add chopped mushrooms and edamame. (Chef's Note: There is no need to thaw the edamame before using. It will thaw while cooking.) Stir to combine and sauté another 5 minutes. Drain tuna and add to vegetables. Add half and half, salt, and pepper and mix well. Reduce heat to medium and simmer for 2 minutes.
Drain pasta and add to tuna mixture. Toss to coat. Top with grated cheese, allowing cheese to melt before serving.