Tuna Noodle Casserole with Mushroom Soup

Instructions:

1. Boil a large pot of salted water. Add the egg noodles and cook for 2 minutes less than the package 'al dente' instructions. Drain well and set aside.
2. Thoroughly drain the canned tuna to remove all excess water.
3. In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, lemon juice, garlic powder, and black pepper until smooth.
4. Fold the drained tuna, thawed peas, and half of the shredded cheddar cheese into the sauce mixture.
5. Gently stir in the undercooked egg noodles until every strand is coated in the sauce.
6. Transfer the mixture into a greased 9x13 inch casserole dish and smooth the top.
7. Sprinkle the remaining cheddar cheese over the surface.
8. Combine the melted butter with the crushed Ritz crackers and scatter the mixture evenly across the top of the casserole.
9. Bake at 375°F (190°C) for 20-25 minutes until the edges are bubbling and the topping has reached a mahogany-colored crisp.