Panko Crusted Seitan over Eggs Noodles and a Mushroom Parmesan White Sauce with Peas

1, 8 ounce package of seitan, cut in strips
1/2 cup flour
1/2 cup panko breadcrumbs
1 egg, beaten
1/3 cup canola oil

3 tablespoons butter
3 cloves garlic, chopped
2 cups chopped crimini mushrooms
3 tablespoons flour
3 cups milk
1/4 cup grated parmesan cheese
2 tablespoons parsley, chopped
1 cup peas, cooked
salt and pepper to taste

egg noodles

Dredge the seitan in the flour, then the egg, then the breadcrumbs and set carefully into the oil, which has been heated in a heavy pan over medium-high heat. Brown both sides (takes about 3 minutes per side), then remove with tongs and set on a paper-towel-covered plate to drain.

Over medium-low heat, melt half the butter in a sauce pan. Add the garlic, some salt and mushrooms and cook until the mushrooms have softened. Remove them from the pan and set aside. Turn the heat up to medium. Add the rest of the butter, then the flour, whisking for about two minutes. Pour in the milk and whisk, continuously, until the sauce thickens. Add the parmesan, parsley, peas, salt and pepper, reintroduce the mushrooms, and cook until the peas are heated.

Boil the egg noodles. This takes very little time -- a few minutes once the water is boiling.

Assemble everything. Eat.