Tuna Noodle Casserole (Stove top version)

I think this is much easier than the baked type.

2 TBSP Butter, unsalted
10 oz Mushrooms, sliced
8 oz Onion, minced
1/2 tsp Salt
8 oz Egg Noodles
2 cups Vegetable Broth
1 cup Heavy Cream
1 cup Frozen Peas
2 Tbsp Fresh Parsley, minced
1/4 tsp Cayenne Pepper
3 5oz cans of Albacore Tuna, or 2 7oz foil pouches
Lemon wedges for serving

Melt butter in a large pot over medium heat. Saute Mushrooms, Onions and Salt appx 15 minutes, or until the mushrooms are browned. Remove mixture from bowl.
Add Cream, Broth and Noodles to the pot. Bring to a simmer and cook covered at medium-low heat for about 10 minutes.
Mix Mushroom mixture, peas and tuna to the pot until tuna is warm and peas are thawed. add pepper and serve with lemon wedges.

Yields 4 servings of appx 13oz