8 oz. pkg. wide egg noodles
1 stick butter
5 tbsp. flour
1 tsp. salt
1/4 tsp. white pepper (or black)
2 1/2 c. milk
8 oz. pkg. cream cheese
6 3/4 oz. can tuna, drained
8 oz. fresh mushrooms, sliced o canned
2 tbsp. dried cut chives
6 - 8 oz. Muenster cheese, sliced
1 1/2 c. bread crumbs (3 slices, cubed)

Cook noodles by package directions; drain and set aside. Over low heat in a 3 quart sauce pan, melt 5 tablespoons butter. Stir in flour, salt and pepper using a whisk to remove all lumps. Stir until mixture bubbles. Add milk, 1/2 cup at a time. Continue to cook on medium heat until mixture thickens and boils for 1 minute. Cut cream cheese into thick slices and add to mixture. Stir continuously until cheese is melted. Add tuna, mushrooms and chives; remove from heat. Spoon just enough sauce to barely cover the bottom of a 2 1/2 quart casserole dish. Layer in the following order: Half noodles, spread out evenly; half sauce; half of Muenster cheese slices. Repeat process ending with sauce. Melt the rest of the butter in a small pan. Add bread crumbs and stir until butter is absorbed. Sprinkle over top of casserole. Bake at 350 degrees for 30 minutes until bubbly.