Tuna Noodle Casserole

By George I think I got it!
One of Christopher's favorite childhood meals was tuna noodle casserole. Of course, I could never get it to taste as good as his mom made. *grr* So frustrating! After years of trying recipe after recipe tonight's was a success. It's actually three different recipes pieced together plus a few tweaks here and there. I was told this was a keeper. *whew*

Recipe found here there and everywhere.
Ingredients
5 tbsp butter, divided
1 (8 ounce) package uncooked medium egg noodles
1 tsp onion powder
1 tsp celery seed
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups milk
2 slices white American cheese
salt and pepper to taste
2 (6 oz) cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tbsp bread crumbs
2 tbsp butter, melted
1 cup shredded Cheddar cheese
Directions
Preheat oven to 375 ⁰F. Butter a medium baking dish with 1 tablespoon butter. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Add onion powder, celery salt, garlic and American cheese. Season with salt and pepper to taste. Stir in tuna, peas, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.