Drain the tuna and set aside.
Place a large pot of water over high heat and season it generously with salt.
While you wait for the water to come to a rapid boil, prepare the bechamel sauce. To prepare the bechamel sauce, melt the butter in a large skillet over medium-high heat.
Once the butter melts, add the flour and cook for 1-2 minutes.
Add the whole milk and chicken stock. Stir occasionally and cook for 35-40 minutes or until it thickens.
Cook the egg noodles for 8 minutes or until al dente.
Preheat oven to 450 degrees F.
Season the bechamel sauce with granulated garlic, cayenne pepper, salt, and pepper.
Add the tuna fish, frozen peas, and 1 1/2 cups cheddar cheese to the bechamel sauce and mix well.
Stir in the cooked egg noodles and place the mixture in a 9x13 baking dish.
In a small bowl, combine the panko breadcrumbs, olive oil, and remaining cheese.
Top the casserole with the breadcrumb mixture.
Bake for 20 minutes or until hot and bubbly.
Garnish with fresh parsley and enjoy!