Ingredient	Quantity
Onions, chopped	1 1/2 cups
Red bell peppers, chopped	1/2 cup
Butter, unsalted	7 tbsp.
Minced Garlic	1 tsp.
White button mushrooms, sliced	1 lb.
Emeril's Essence seasoning	1 1/2 tsp.
Thyme, chopped	1/2 tsp.
Flour	1/4 cup
Chicken stock	2 cups
Heavy cream	1 3/4 cups
Egg noodles, wide	12 oz.
White tuna, solid, canned	18 oz.
Parsley, chopped	1 tbsp.
Salt	1 1/2 tsp.
Black pepper, ground	3/4 tsp.
Parmesan, grated	1/3 cup
Potato chips, crushed	1 large bag

Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for two minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
Sprinkle with the flour and cook, stirring, for two minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, unitl the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
Preheat the oven to 375^oF. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside. Butter a 9x13 inch casserole or baking dish with the remaining tablespoon of butter and set aside.
When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole ad top with potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately!

Dessert: Lemon Squares

Ingredient	Quantity
Sugar, confectioners	1 3/4 cups
Flour	1/2 cup
Salt	a pinch
Eggs, large	4
Butter, unsalted	1 1/2 sticks
Sugar, granulated	1 1/2 cups
Lemon juice, freshly squeezed	2/3 cup
Lemon zest, finely grated	1 tbsp.
Baking powder	1 tsp.

Preheat the oven to 350^oF. Line a 9x13 inch sheet pan with heavy-duty aluminum foil, so that the ends of the foil hang over the sides, and set aside. In a bowl, combine 1 1/2 cups of the flour with 1/2 cup of the powdered sugar. Cut in the butter until the mixture resembles fine crumbs. Press in an even layer into the bottom of the pan and bake until pale tan, about 20 minutes. Reduce the oven temperature to 325^oF.
While the crust is baking, prepare the filling (the filling will set up better if the crust is still warm). In a large bowl, beat the eggs and granulated sugar until pale yellow and frothy. Add the remaining 1/4 cup of flour, and the remaining ingredients, and whisk them to combine. Pour over the warm crust and bake until set, 20-25 minutes. Cool completely on a wire rack. Dust with confectioners' sugar before cutting with a thin, sharp knife into squares.

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