Tuna Noodle Casserole with artichokes and spinach Recipe

Ingredients

• 6 oz. extra-wide egg noodles
• 6 Tbsp. unsalted butter, divided
• 2 Tbsp. minced garlic
• 1 package frozen chopped spinach (10 oz.), thawed and squeezed dry
• 1 jar marinated artichoke heart quarters (12 oz.), drained, rinsed, and chopped
• 2 Tbsp. all-purpose flour
• 2 cups whole milk
• ¼ cup dry sherry, optional
• 1 pkg. Boursin Shallot and Chive cheese (5.2 oz.)
• 3 cans yellowfin tuna in oil (5–6 oz. each )
• Salt and black pepper to taste
• ½ cup panko
• ¼ cup grated Parmesan
• Crispy fried onions, such as French’s, optional