1. Bring a large pot of water to a boil; add noodles and cook about 3 minutes, keeping them al dente. Drain and set aside. Turn broiler onto high.

2. In a high sided oven safe skillet over medium heat, add olive oil and heat for 30 seconds. Add garlic, onions, and mushrooms. Cook 4-5 minutes or until mushrooms are almost fully cooked. Sprinkle parsley, dill, pepper, and salt over the top; stir to combine. 

3. Sprinkle flour over the mixture, and stir to coat. Add Worcestershire sauce, white wine, and slowly stir in milk. Increase heat to medium/high, stir until the flour is completely combined, and bring to a boil. Reduce heat to simmer and allow to simmer for 5 minutes, stirring occasionally. Once thickened (about 5 minutes), add tuna, peas, ¼ cup parmesan cheese, and noodles. Stir to combine. Remove from heat.

For topping

1. In a small bowl combine panko bread crumbs, oil, salt, pepper, and ⅓ cup parmesan cheese. Sprinkle mixture over the casserole.

2. If your skillet is not oven safe, wrap a piece of foil around the plastic handle, covering it completely. Place skillet into oven, under broiler. Watch closely, once breadcrumbs are browned remove from oven (about 4-5 minutes). Serve immediately!