TUNA CASSEROLE WITH DILL AND POTATO CHIPS

Steps:

• Preheat oven to 400°. Grease a 13x9" baking dish with 1 Tbsp. butter.
• Cook egg noodles in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes. Drain pasta; let cool.
• Melt 4 Tbsp. butter in a large skillet over medium heat. Add onion and leek; cook, stirring, until soft but not brown, 8-10 minutes. Increase heat to medium-high and add mushrooms. Cook, tossing occasionally, until most of the mushroom liquid has evaporated, 4-6 minutes. Add wine and reduce until skillet is almost dry, about 2 minutes; season with salt and pepper. Stir in Worcestershire and thyme.
• Melt remaining 4 Tbsp. butter in a medium pot over medium-low heat. Whisk in flour and cook until roux is golden and looks shiny and smooth, about 2 minutes. Whisking constantly, add chicken stock and bring to a boil. Reduce heat to medium and add cream, cheddar, and hot sauce; cook, stirring, until cheese is melted, about 1 minute. Season with salt and pepper.
• Gently fold mushroom mixture, cream mixture, noodles, and tuna in a large bowl; taste and adjust seasonings if needed.
• Transfer tuna mixture to prepared baking dish. Press chips into casserole so they stand upright. Bake casserole until bubbly around the edges and chips begin to brown, 15-20 minutes. Zest one-quarter of the lemon over casserole. Let sit 5 minutes, then top with dill and chives.