Preheat oven to 375 F, spray a 9 x 13" baking pan with nonstick spray.

Cook noodles just to al dente, drain and set aside when done.

While cooking the noodles:

In a food processor, blitz celery and onion together until finely chopped.

Add celery and onion to a large saucepan along with olive oil and mushrooms. Season with a little salt and pepper.

Cook vegetables over medium-high heat for 5-10 minutes, until vegetables go soft and onions/celery are translucent.

Add butter, allow to fully melt, then whisk in rice flour. Add wine, whisking until flour mixture is smooth.

Carefully pour in the chicken broth, bring just to a boil. Stir in the heavy cream, heat just to a simmer - do not allow it to boil.

Stir in half of the Parmesan, and the frozen peas.

Drain tuna, add to pot and break it up a bit as you stir to combine. Season with salt and pepper, to taste.

Finally, gently fold in the cooked and drained noodles.

Transfer noodle mixture to the prepared baking dish, top with remaining Parmesan and crushed chips.

Bake for 15 minutes, serve hot.