Tuna Noodle Casserole

INGREDIENTS

• 8 ounces wide egg noodles
• 2 tablespoons olive oil
• 1/2 cup chopped yellow onion
• 1/3 cup chopped carrot
• 2 tablespoons all-purpose flour
• 2 3/4 cups fat-free milk
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
• 2 tablespoons Dijon mustard
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup frozen peas, thawed
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
• 2 (5-ounce) cans albacore tuna in water, drained and flaked
• Cooking spray