Spinach Artichoke Tuna Noodle Casserole

Ingredients

• 1 stick salted butter, plus more for the baking dish
• 1/2 tsp. kosher salt, plus more for the pasta
• 1 12-ounce package wide egg noodle
• 4 garlic cloves, finely chopped
• 1 10-ounce package baby spinach (about 8 packed cups)
• 1 14-ounce can artichoke quarters, drained, rinsed and chopped
• 1/4 c. all-purpose flour
• 4 c. whole milk, warmed
• 1/4 c. dry sherry
• 1/2 tsp. black pepper
• 4 oz. cream cheese, at room temperature, cut into 4 pieces
• 3 5-6 ounce cans white albacore tuna in water, drained
• 1/4 c. fresh parsley, finely chopped
• 1/2 c. panko breadcrumbs

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