Tuna Noodle Casserole

1 medium onion, finely chopped
4 1/2 tablespoons unsalted butter
10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
2 teaspoons soy sauce
1/4 cup Sherry
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 (6-oz) can tuna in olive oil, drained
6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)
1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
4 oz coarsely grated Cheddar (1 cup)
1 tablespoon vegetable oil

Put oven rack in middle position and preheat oven to 375 F. Butter a
shallow 2-quart baking dish.
Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch
heavy skillet over moderately low heat, covered, stirring occasionally,
until softened, about 5 minutes. Increase heat to moderately high and add
mushrooms, then saute, stirring occasionally, until mushrooms begin to
give off liquid, about 2 minutes. Add soy sauce and continue to saute
mushrooms, stirring, until liquid mushrooms give off is evaporated. Add
Sherry and boil, stirring occasionally, until evaporated. Remove from
heat.
Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over
moderately low heat and whisk in flour, then cook roux, whisking, 3
minutes. Add broth in a stream, whisking, and bring to a boil, whisking.
Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in
mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir
gently. Season sauce with salt and pepper.
Cook noodles in a 5- to 6-quart pot of boiling salted water until al
dente. Drain noodles in a colander and return to pot. Add sauce and stir
gently to combine. Transfer mixture to baking dish, spreading evenly.
Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss
again, then sprinkle evenly over casserole. Bake until topping is crisp
and sauce is bubbling, 20 to 30 minutes.

Makes 4 to 6 servings.

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