Preheat the oven to 400 degrees.

Boil a large pot of salted water and cook the noodles according to the package directions. Drain and keep warm.

Melt the butter in a large skillet over medium heat. Add in the mushrooms and cook, stirring occasionally, until browned.

Add in the onions, celery, and garlic and cook for 3 minutes, stirring frequently. Season with salt and pepper.

Add the flour to the skillet and stir to coat the vegetables. Stir in the wine and cook until absorbed, about 1 minute.

Whisk in the chicken broth and bring to a boil. Add the milk and cook until the sauce thickens, about 5 minutes.

Add half of the chopped herbs, the Greek yogurt, the Dijon, and the peas to the sauce. Cook until heated through, about 1 minute.

Remove from heat and add in the tuna and the noodles. Mix gently until well combined.

Pour the mixture into a 9 x 13 baking dish.

In a medium bowl combine the potato chips and Parmesan cheese. Sprinkle over top of the casserole. Bake for 10-15 minutes or until top is browned.

Remove from ovena nd sprinkle with remaining herbs.