Ingredients:

  • 12 oz wide egg noodles
  • 10 oz chunk light tuna in water, drained
  • 1 cup frozen peas, thawed
  • 10.5 oz condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 cup crushed potato chips
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Boil a large pot of salted water. Cook the egg noodles for 2 minutes less than the package instructions for al dente, then drain and set aside.
  2. In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, garlic powder, pepper, and salt until smooth.
  3. Gently fold the drained tuna, thawed peas, and half of the shredded cheddar cheese into the soup mixture.
  4. Add the under-cooked noodles to the bowl and stir until every strand is evenly coated in the sauce.
  5. Transfer the mixture to a greased 9x13 inch baking dish and spread evenly.
  6. In a small bowl, combine melted butter, crushed potato chips, and Parmesan cheese, then sprinkle the mixture over the top of the casserole.
  7. Bake at 375°F (190°C) for 20 minutes, or until the edges are bubbling and the topping is deep golden brown.