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Cook the egg noodles according to the directions. This will take approximately 7-9 minutes. While the pasta is cooking, move forward with the recipe.
In a large pot over low to medium heat add the onions and butter. Cook for 3-4 minutes or until the onions are translucent.
To the pot add the flour. Make a roux by mixing for 2-3 minutes so the flour can cook out.
Add the milk. Mix for 2-3 minutes until it is thicker.
Add the peas, corn, cream cheese, parmesan cheese, Dijon mustard, garlic powder, black pepper, and coarse kosher salt. Mix for 2-3 minutes or until everything is combined.
To the pot add the cooked pasta, tuna, and 1 tablespoon of parsley. Mix for 1 minute or until everything is combined.
Top with 1 tablespoon parsley.
Serve and enjoy!