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Tuna Noodle Casserole

2 cups soft bread crumbs

4 tablespoons butter or margarine, divided

1 (8-ounce) package egg noodles, cooked and drained

1/4 cup chopped onion
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese

1 teaspoon salt

Freshly ground pepper to taste
1 (6-ounce) can tuna, drained
1 cup frozen peas, rinsed under cold water to thaw slightly

1. Preheat oven to 350*F (175*C). Lightly grease a 2-quart casserole dish; set aside.
2. Combine bread crumbs with 2 tablespoons melted butter, tossing to coat well; set aside.
3. In a large saucepan melt remaining 2 tablespoons butter. Add onions and saute over medium heat until softened, about 3 to 4 minutes. Stir in flour and cook for 1 minute, stirring constantly. Add milk and bring to a boil, stirring constantly, cook for 1 minute or until slightly thickened. Remove from heat.
4. Add cheese to mixture, stirring until cheese is melted and mixture is well blended. Season with salt and pepper.
5. Add the noodles to sauce and mix well. Gently fold in tuna and peas. Turn mixture into prepared casserole dish and sprinkle with the buttered bread crumbs.
6. Bake for 30 minutes or until hot and bubbly and top is lightly browned.

Makes 4 servings (Recipe can be doubled.)