Tuna Noodle Casserole

from Bake Until Bubbly

I used chicken instead of tuna, and I don't like bread crumb toppings so I replaced that w/French's Fried Onions.

½ lb wide flat egg noodles
12 oz canned tuna in water, drained & flaked apart
2 c (6 oz) shredded Swiss cheese
1 c heavy cream
¼ c sour cream or crème fraiche
¼ c mayonnaise
1 c fresh or frozen peas
6 Tbsp chopped onion
¼ c chives
Salt and pepper
2 Tbsp melted butter
1 c fresh breadcrumbs

Heat oven to 425. Butter a 12x9.
Heat a large pot of abundantly salted water to a vigorous boil. Add noodles and cook until al dente. Drain. Transfer to a large bowl and toss with tuna.
Combine remaining ingredients except salt, pepper, butter and crumbs in pan and stir until smooth over medium heat for 7 minutes.
Toss sauce with noodles and season with salt and pepper. Toss again.
Put in dish. Toss butter and crumbs and sprinkle over noodles. Bake until golden and crispy on top, about 20 minutes.