Preheat the oven to 350 degrees then spray an 8×8” baking dish with nonstick spray and set aside.

Heat the extra virgin olive oil in a medium-sized saucepan or skillet over medium-high heat then add the mushrooms and shallots. Saute until the mushrooms release their liquid, the liquid cooks off, and the mushrooms become tender, 5-7 minutes. Scrape the mushroom and shallot mixture into a bowl then set aside.

Lower the heat to medium then melt the butter inside the pan. Sprinkle in the flour then cook while whisking for 1 minute. Slowly add the chicken broth while whisking to create a smooth sauce then add the milk and seasonings. Turn the heat up to medium-high then cook while stirring until the soup is fairly thick, 3-4 minutes, turning the heat down if needed to prevent splattering. Turn off the heat then add the cooked mushrooms to the pan and stir to combine.

Remove a heaping 1/2 cup prepared cream of mushroom soup for another use (or eat — it’s delicious as-is!) then scrape the remaining soup into a large mixing bowl and set it aside to cool slightly. The soup can be made up to 3 days ahead of time.

Bring a large pot of generously salted water to a boil then add the pasta and cook until it's just a touch under al dente — don’t overcook as the pasta will continue to soften in the oven. Drain then add the pasta to the mixing bowl with the slightly cooled cream of mushroom soup.

Add the flaked tuna, frozen peas, and pepper to the mixing bowl then stir to combine. Scoop the mixture into the prepared baking dish then top with the shredded cheese and crushed potato chips. Bake for 15-20 minutes or until the sauce is bubbly, cheese has melted, and potato chips are golden brown. Let the casserole cool for 5-10 minutes before scooping into bowls and serving.