Preheat your oven to 425°F.

Combine panko bread crumbs, melted butter, cheddar cheese, and parsley in a bowl, mix well and set aside.

Boil egg noodles until al dente, drain and rinse under cold water.

In a skillet, melt butter over medium heat, add onion and celery and cook for about 5-7 minutes until tender.

In a large bowl, combine drained noodles, sautéed onion and celery, thawed peas, cream of mushroom soup, milk, cheddar cheese, tuna, and parsley. Stir well.

Spread the noodle mixture evenly into a 2-quart casserole dish.

Sprinkle the crumb topping over the noodle mixture.

Bake for 18-20 minutes or until the casserole is bubbly and the top is golden brown.