Tuna Noodle Casserole with Leeks and Fresh Dill

Name: Tuna Noodle Casserole with Leeks and Fresh Dill
Ingredients: ¼ cup (½ stick) unsalted butter; 2½ cups cups thinly sliced leeks (white and pale green parts only; from about 2 large); ¼ teaspoon celery seeds; Coarse kosher salt; ¼ cup all-purpose flour; 2 cups whole milk; ½ cup half-and-half; 1 teaspoon fresh lemon juice; 8 ounces wide egg noodles; ½ cup coarsely grated Gruyère cheese (about 2½ ounces); 2 tablespoons chopped dill; 2 5–6-ounce cans albacore tuna (preferably packed in olive oil), drained, broken into ½-inch chunks; 2 cups coarsely crushed salted potato chips (about 2 ounces)