Tuna Noodle Casserole Dijon

10 ounces wide egg noodles (about 4 1/2 cups)

3 tablespoons unsalted butter
3 cloves garlic, minced
2 large shallots, diced
2 tablespoons all-purpose flour
3 ½ cups half and half
2 teaspoons Dijon mustard
8 ounces shredded sharp white cheddar cheese, about 2 cups
3 (5 ounce) cans tuna in water, drained
1 cup frozen green peas, rinsed
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives

Panko Mixture:
1/3 cup Panko
1/3 cup freshly grated Parmesan
1 tablespoon lemon zest
1 tablespoon olive oil

For Panko Mixture:
In a small bowl, combine Panko, Parmesan, lemon zest and olive oil.

Instructions:
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Preheat oven to 400 degrees F.
3. Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
4. Whisk in flour until lightly browned, about 1 minute.
5. Stir in half and half and Dijon until slightly thickened, about 4-5 minutes.
6. Remove from heat. Stir in cheddar cheese until smooth, about 2 minutes.
7. Stir in pasta, tuna and green peas until well combined; season with salt and pepper, to taste; sprinkle with Panko mixture.
8. Place into oven and bake until golden brown and bubbly. about 25-30 minutes.
9. Serve immediately, garnished with chives, if desired.