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First, make the breadcrumbs. Place all of the ingredients in a food processor and pulse to create large coarse bread crumbs.
Bake on a cookie sheet at 350 for 20 to 25 minutes or until crisp and golden brown. Reserve for topping the casserole.
Keep the oven at 350 degrees F.
Place the butter in a large skillet with high sides over medium heat.
Get a pot of water boiling on the stove as well to cook the pasta. Add a few tablespoons of kosher salt to it.
Add the flour to the skillet with the butter and cook for several minutes to create a roux. Add the nutmeg. Stir and add the carrot, celery, onion and herbs. Cook until glassy.
Add the broth and milk in batches, stirring until simmering. Add the bouillon powder, stirring. The mixture should be simmering and thickened.
Add the peas and cheese and stir well to incorporate. Pull from heat, fold in the tuna, and season with salt and white pepper.
Cook the noodles about halfway to al dente. Drain well. Combine with the vegetable/tuna mixture.
Place in a lasagna pan. Bake for 30 minutes until hot and bubbly. Cover with the bread crumbs and serve.