1. Preheat broiler.
2. Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
3. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.
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|Serving Size: 1 Serving (1390g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (11%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 60.3mg||19 %|
|Sodium 491.5mg||17 %|
|Potassium 1980.5mg||52 %|
|Total Carbohydrate 152.1g||45 %|
|Dietary Fiber 21.2g||85 %|
|Sugars, other 130.9g|
|Protein 32.1g||46 %|
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Calories per serving: 798
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