Preheat oven to 400 degrees Fahrenheit.

In a large saucepan bring water to boil, season generously with salt and boil noodles according to package instructions. Drain and reserve for later.

Meanwhile, melt 1 stick of butter in a large saucepan.

Remove 2 tablespoons to medium bowl and add 2 teaspoons (or 2 cloves) chopped garlic. Stir to infuse the garlic flavor into the butter. Add panko breadcrumbs and stir to coat. Once cool, stir in 1 cup shredded mozzarella and ¼ cup fresh basil to make the Garlic Crisp Topping.

Add onions to remaining melted butter and cook over medium heat until soft, about 5 minutes. Add remaining 4 teaspoons garlic, scallion whites, dried thyme, carrots and celery. Cook a few minutes longer before sprinkling with flour and stirring to coat.

Cook about a minute then slowly add chicken stock, scraping up any browned bits off the bottom of the pan. Add milk and return to boil before stirring in frozen peas.

Remove from heat and remaining 2 cups mozzarella cheese, noodles and tuna (being careful not to break up tuna chunks too much).

Pour into large casserole dish and cover with an even layer of Garlic Crisp Topping.

Bake in preheated 400 degree oven, uncovered for 20 minutes or until bubbly and browned. If the topping is browning too quickly, cover with foil. If it’s not browned enough, finish in the broiler for a few seconds.

Let stand at least 5 minutes before sprinkling with remaining ¼ chopped basil. Drizzle with hot sauce (optional) and serve.