Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray. Set it aside.

Cook the egg noodles according to package directions until al dente. Drain well and return them to the pot.

While the noodles cook, heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and celery. Sauté for 5 minutes until softened.

In a large mixing bowl, combine the Greek yogurt, softened cream cheese, and chicken broth. Whisk until smooth.

Add the garlic powder, onion powder, dried thyme, salt, and pepper to the yogurt mixture. Stir well.

Add the cooked noodles, sautéed vegetables, drained tuna, frozen peas and carrots, and ¾ cup of the shredded cheese to the sauce. Fold everything together gently.

Transfer the mixture to your prepared baking dish. Spread it evenly across the pan.

In a small bowl, combine the panko breadcrumbs with the remaining tablespoon of olive oil. Mix until the breadcrumbs are coated. Sprinkle this mixture over the casserole, then top with the remaining ¼ cup of cheese.

Bake uncovered for 25-30 minutes until the edges bubble and the topping turns golden brown.

Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.