Spinach Tuna Noodle Casserole

Ingredients

• 6 ounces egg noodles, preferably whole-wheat (4 1/2 cups dry)
• 3 tablespoons butter
• 2 tablespoons extra-virgin olive oil, divided
• 1 cup finely chopped onion
• ½ cup finely chopped celery
• 10 ounces mushrooms, sliced
• 3 tablespoons dry sherry
• 2 teaspoons reduced-sodium soy sauce
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper
• ¼ cup white whole-wheat flour or all-purpose flour
• 2 cups low-sodium chicken broth, divided
• 1 cup reduced-fat milk
• 2 teaspoons Dijon mustard
• 2 5-ounce cans chunk light tuna in olive oil (see Tips), drained and flaked
• 10 cups baby spinach or 4 cups frozen chopped spinach (thawed)
• 1 cup coarse fresh breadcrumbs (see Tips), preferably whole-wheat
• ¾ cup grated aged Cheddar cheese

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