Preheat the oven to 350°F.

Combine bread crumbs and melted butter in a small bowl, set aside.

Cook the egg noodles al dente in boiling salted water, drain and set aside.

Cook the peas in boiling water until tender, then drain.

In a medium saucepan, melt butter over medium heat, whisk in flour then add basil, oregano, thyme, and salt. Cook for 1 minute.

Gradually whisk in the milk and bring to a simmer, cooking until thickened.

Remove sauce from heat, stir in parmesan cheese.

Fold in the cooked noodles, peas, and flaked tuna.

Transfer mixture to a baking dish, top with breadcrumb mixture, and bake for 20 minutes. Rest for 5 minutes before serving.