• Preheat the oven to 350°F. Spray 9X13 inch baking dish with cooking spray and set aside.
• Cook the gluten-free pasta in boiling water for half the amount of time called for al dente. Drain and briefly rinse noodles under cold water to stop cooking. Set aside.
  12 ounces gluten-free elbow or penne pasta

Mushroom Sauce

• Melt the butter over medium heat in a medium saucepan. Add the onions and mushrooms to the butter and sauté 5-6 minutes, or until the vegetables are soft. 
  3 tablespoons unsalted butter, ½ medium onion, 8 ounces fresh mushrooms
• Add 2 cups milk, salt, pepper, garlic powder, and Worcestershire. Stir and bring to boil over medium heat. Meanwhile, whisk together the chicken broth with cornstarch in a small bowl.
  2 ½ cups milk (2% for richer flavor),, 1 teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, 1 teaspoon Worcestershire sauce, ½ cup gluten-free chicken broth, 4 tablespoons cornstarch
• When the milk starts to boil, add the cornstarch / broth mixture and whisk to combine. Cook and stir for 1-2 minutes, or until thick. Remove from heat and set aside. 

Tuna Casserole

• In a large bowl combine cooked the pasta, ½ cup additional milk, drained tuna, peas, cheese, mayo, sour cream, chopped eggs, and mushroom sauce. Fold gently to combine. 
  (2) 5 ounce cans white Albacore tuna in water, 1 cup frozen peas, 1 cup freshly grated cheddar cheese, ⅓ cup mayonnaise, ⅓ cup sour cream, 2 (optional) hardboiled eggs
• Pour into the prepared baking dish and top with crushed potato chips. Bake for 40-45 minutes, or until heated through. Serve with optional lemon wedges.
  1 cup crushed potato chips