Tuna Noodle Casserole with Potato Chips

Instructions:

1. Bring a large pot of salted water to a boil. Add the egg noodles and cook for 2 minutes less than the package directions to keep them extremely al dente. Drain in a colander and set aside.
2. In a medium saucepan, melt 3 tbsp butter over medium heat. Whisk in the flour and cook for 1 minute until fragrant but pale. Slowly pour in the milk, whisking constantly to prevent lumps. Simmer until the sauce thickens enough to coat the back of a spoon. Stir in garlic powder, pepper, and lemon juice, then remove from heat.
3. In a large mixing bowl, fold together the par-cooked noodles, drained tuna, peas, diced celery, and half of the shredded cheddar cheese. Pour the homemade sauce over the mixture and stir until evenly coated. Transfer the mixture into a 9x13 inch baking dish.
4. Combine crushed potato chips with 2 tbsp melted butter in a small bowl. Sprinkle the mixture evenly over the top of the casserole. Bake at 375°F until the topping is golden brown and shattering.