Put oven rack in middle position and preheat oven to 375°F.
Butter a shallow 2-quart baking dish.

Cook onion in 1 1/2 tbs butter with a pinch of salt in a 12-inch heavy

skillet over moderately low heat, covered, stirring occasionally, until softened,

about 5 minutes.

Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes.

Add curry powder and continue to sauté mushrooms, stirring, until liquid

mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally,

until evaporated. Remove from heat.

Melt remaining 3 tbs butter in a 2- to 3-quart heavy saucepan

over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes.

 Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and

simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon

juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt

and pepper.

Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain

noodles in a colander and return to pot. Add sauce and stir gently to combine.

Transfer mixture to baking dish, spreading evenly.

Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again,

 then sprinkle evenly over casserole. Bake until topping is crisp and sauce is

bubbling, 20 to 30 minutes.
 

Serves: 6