Ingredients:

  • 12 oz wide egg noodles
  • 2 cans (5 oz each) tuna in water, drained
  • 1 cup frozen peas, thawed
  • 1 cup sharp cheddar cheese, shredded
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup whole milk
  • 2 tbsp unsalted butter, melted
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp lemon juice
  • 1/2 tsp black pepper
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated parmesan cheese

Instructions:

  1. Boil a large pot of salted water. Add the egg noodles and cook until just shy of tender (al dente). Drain and set aside.
  2. Drain the tuna thoroughly, pressing it against the lid to remove excess water.
  3. In a large mixing bowl, whisk together the cream of mushroom soup, milk, melted butter, onion powder, garlic powder, lemon juice, and black pepper until smooth.
  4. Fold the drained tuna and thawed peas into the sauce mixture until evenly distributed.
  5. Stir the cooked egg noodles and shredded cheddar into the sauce until every noodle is coated, then transfer to a 9x13 inch baking dish.
  6. In a small bowl, combine panko breadcrumbs, melted butter, and parmesan cheese; sprinkle the mixture evenly over the top of the casserole.
  7. Bake at 375°F (190°C) for 25-30 minutes until the edges are bubbling and the topping is mahogany-colored.