Curried Tuna Noodle Casserole

2 tsp EVO oil
12 oz sliced cremini or button mushrooms
3/4c frozen green peas, thawed
3/4c sliced green onions
2/3c chopped red bell pepper
2 tsp curry powder
3 tbsp Better for Bread flour
1 1/2c low-fat milk
4c hot cooked medium egg noodles (3 1/4 cups uncooked pasta)
1/4c chopped fresh flat-leaf parsley
1/2 tsp salt
2 6 oz cans tuna in water, drained and flaked
1/4c crushed reduced-fat round buttery crackers (such as Ritz; about 7 crackers)

Preheat oven to 375°. Heat EVO oil in a large nonstick skillet over medium heat. Add the mushrooms, and sauté 6 minutes or until soft. Add the peas, onions, bell pepper, and curry. Sauté 5 minutes or until vegetables are tender. Place flour in a small bowl, and gradually add milk, stirring with a whisk. Add to mushroom mixture and bring to a boil. Reduce heat, and simmer 2 minutes or until thick, stirring frequently. Remove from heat. Stir in pasta, parsley, salt, and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.