In a large skillet melt 2 tablespoons of butter over medium high heat. Add the garlic and swirl for 1 minute. Add in the breadcrumbs. Cook, stirring often, until toasted. Remove from pan.

Add the remaining butter to the skillet over medium heat. Add in the mushrooms and cook, stirring occasionally, for 3 minutes.

Add the shallots, celery, thyme, salt, and pepper. Cook for 3 minutes.

Whisk in the flour. Cook, whisking constantly, until the flour is absorbed.

Whisk in the wine, then stock, and bring to a low boil. Cook the sauce, whisking frequently, until it thickens, about 5 minutes.

Reduce heat to low and stir in the heavy cream and Dijon.

Add the tuna and mix well.

Meanwhile, cook and drain the egg noodles according to the package directions. Pour into the skillet with the sauce and tuna. Mix well and cook for 1-2 minutes.

Remove from heat.

Mix the Parmesan cheese and lemon zest in with the breadcrumbs and pour half over top of the tuna and noodles. Serve the rest on the tables with the dish.