Ingredients
1/4 cup butter, cubed1/2 pound sliced fresh mushrooms1 medium onion, chopped1 medium sweet pepper, chopped1 teaspoon salt, divided 1 teaspoon pepper, divided 2 garlic cloves, minced1/4 cup all-purpose flour2 cups reduced-sodium chicken broth2 cups half-and-half cream4 cups uncooked egg noodles (about 6 ounces)3 cans (5 ounces each) light tuna in water, drained2 tablespoons lemon juice2 cups shredded Monterey Jack cheese2 cups frozen peas, thawed2 cups crushed potato chips
Preparation
In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, sweet pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Transfer to a 5-qt. slow cooker. Stir in cream and noodles. Cook, covered, on low until noodles are tender, 4-5 hours. Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper.
Remove insert from slow cooker. Stir cheese, tuna mixture and peas into noodle mixture. Let stand, uncovered, 20 minutes. Just before serving, sprinkle with potato chips.
