Pre-heat oven to 400F degrees. Grease a 9x13inch baking dish and set aside.
Cook egg noddles according to package instructions. Drain and set aside.
Meanwhile, heat the olive oil in a large sauce pan over medium-high heat. Add onion and carrots, and sauté for about 5-7 minutes. Add garlic, peas and corn, sauté for 2-3 minutes. Stir in the flour and cook for 1 more minute. Whisk in the chicken stock until it is combined, then stir in the milk, heavy cream, salt, pepper and tuna. Continue cooking, stirring occasionally, for an additional 5 minutes.
Add cooked egg noodles to the tuna and veggies mixture, and toss to combine. Stir in the cheddar cheese until it is evenly combined.
Pour the tuna and veggie noodles into a greased 9 x 13-inch baking pan. Sprinkle the Panko breadcrumbs or parmesan cheese if you prefer. Place dish on the top rack of the oven and bake for 23-25 minutes or until the top of the pasta starts to turn golden and crispy.