Cook egg noodles in boiling salted water until firm-tender; drain.
In a small skillet saute the onions with celery and garlic in butter or margarine until soft (about 3 minutes).
In a large bowl combine cooked noodles, sauteed veggies, shredded cheese, Parmesan cheese, tuna, half and half cream, peas, mushroom soup, sour cream, salt, pepper, and Old bay seasoning; mix well to combine.
Transfer the mixture into the baking dish.
Sprinkle the cracker crumbs over the mixture.
Drizzle the melted butter over the crumbs, then sprinkle lightly with paprika.
Bake for about 30-35 minutes, or until the top is browned and the casserole is bubbly.