1. Preheat oven to 350F

2. Heavily salt a pot of water and bring it to a boil; cook chickpea noodles as directed then drain and set aside

3. Add olive oil to a large pan over medium-low heat, then add in green onions and garlic and cook until fragrant (2-3 minutes)

4. Add in salt, dill, and butter and mix until the butter is completely melted, then add in flour and another touch of olive oil if needed; combine everything, then add in almond milk and bone broth and bring to a simmer

5. Taste and add salt and pepper as needed, then whisk on low until the mixture thickens (it should slightly bubble)

6. Once thickened, toss in the frozen peas, tuna, and noodles and fold everything together with a spatula until fully combined

7. Pour the tuna noodle mixture into a 9×13” baking dish and cover the top completely with the breadcrumbs (using gluten-free breadcrumbs here, but you can use regular as well)

8. Add a drizzle of olive oil over the top of the casserole, then place in the oven and bake for 50 minutes to 1 hour until the casserole is golden and bubbling on the edges

9. Allow it to cool slightly before serving