Andrew's Tuna Noodle Casserole - Andrew Zimmern

Ingredients

• 1/4 cup chopped parsley
• 1 tablespoon grated lemon zest
• 3 garlic cloves, grated on a Micro-plane
• Several pinches of cayenne pepper
• Salt and black pepper
• 4 cups of torn day-old bread
• 1/4 cup melted butter
• 5 tablespoons butter
• 4 tablespoons flour
• A few pinches of freshly grated nutmeg
• 2 cups thinly sliced carrots
• 2 ribs celery, thinly sliced
• 2 medium-sized yellow onions, minced
• 1/4 cup minced parsley
• 1/4 cup minced tarragon
• 1/4 cup minced fresh dill
• 2/3 cup chicken broth
• 2 cups whole milk
• 2 tablespoons Wyler’s instant chicken bouillon powder
• 8 ounces frozen peas, rinsed well in hot water
• 8 ounces white cheddar cheese, grated
• 1/3 cup grated parmesan cheese
• 16 ounces tuna fish, drained and gently ‘crushed’ to separate
• White pepper
• 1 pound ‘extra-large’ egg noodles