Add oil to a pot, and melt butter in it over low heat. Stir in onions and garlic, and cook for about 2 minutes.
Add mushrooms and stir for another 4 minutes on medium heat. Add flour and stir for another minute. If it’s too dry, add about 1-2 tbsps of the chicken stock to avoid burning.
Add wine, stock, thyme, salt, and pepper. Simmer for 11 minutes over medium heat.
Add cream and turn off the stove. Stir well.
Preheat the oven to 450°F.
Bring a pot of water to boil and cook egg noodles for 2 minutes. Drain.
In a large baking dish, combine cooked noodles, tuna, peas, milk, gravy mix, pepper, and the homemade cream of mushroom soup.
Mix bread crumbs and melted butter in a small bowl until lumps form. Sprinkle the mixture on top of the casserole.
Put the casserole on a baking tray and bake it in the preheated oven for 15 minutes. Meanwhile, you can make the salad and blend the smoothie.