Preheat your oven to 425°F (220°C). Lightly grease a 2-quart casserole dish.

In a medium bowl, mix panko breadcrumbs, melted butter, half a cup of shredded cheddar cheese, and fresh parsley.

Cook egg noodles in boiling water until al dente, about 7-9 minutes. Drain and rinse under cold water.

In a large skillet, melt butter and sauté diced onion and celery for about 5-7 minutes until translucent.

In a large mixing bowl, combine cooked noodles, sautéed onion and celery, frozen peas, cream of mushroom soup, milk, tuna, and remaining cheese.

Pour the mixture into the greased casserole dish, spreading it out evenly.

Distribute the breadcrumb topping over the casserole mixture, pressing lightly to adhere.

Bake for 18-20 minutes until bubbling around the edges and golden brown.