Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish with salted butter.

Boil salted water in a large pot, add wide egg noodles, and cook according to package instructions until al dente.

Melt 2 tablespoons of butter in the same pot, add chopped garlic, and sauté for 1 minute until fragrant. Add the spinach and cook until wilted.

Sauté the chopped artichoke quarters in the pot for 3-4 minutes until golden and add to the spinach mixture.

In a separate saucepan, melt 4 tablespoons of butter, whisk in flour to create a roux, then gradually add warmed milk and sherry until thickened.

Combine the roux with room-temperature cream cheese until smooth, then fold in tuna, spinach-artichoke mixture, and cooked noodles.

Transfer the mixture to the greased baking dish, top with melted butter mixed with panko breadcrumbs and parsley, bake for 25-30 minutes.