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Bring a large pot of water to a boil. Cook noodles until just tender,
6 to 8 minutes or according to package directions. Drain and rinse.
Position rack in upper third of oven and preheat broiler.
Meanwhile, heat oil in a large ovenproof skillet over medium-high
heat. Add onion, mushrooms and salt and cook, stirring often, until
the onion is softened but not browned, about 5 minutes. Add wine
and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the
vegetables; stir to coat. Add milk and pepper and bring to a
simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan
until evenly incorporated. Then, stir in the noodles (the pan will be
very full). Remove from the heat.
Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup
Parmesan. Broil until bubbly and lightly browned on top, 3 to 4
minutes.
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