Tuna Noodle Casserole with Potato Chip Topping

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Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter, plus more for the baking dish 

1 medium onion, finely chopped 

8 ounces cremini mushrooms, sliced 

1/4 cup all-purpose flour 

2 cups whole milk 

1 cup chicken broth 

8 ounces medium pasta shells (about 3 cups) 

One 6-ounce jar Italian tuna in olive oil, drained and flaked 

2 tablespoons chopped fresh flat-leaf parsley 

2 cups grated sharp white Cheddar

1 1/2 cups crumbled flavored potato chips, such as salt-and-vinegar, onion or jalapeno