Ingredients:

  • 12 oz wide egg noodles
  • 4 quarts water
  • 1 tbsp salt
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 cans (5 oz each) albacore tuna in water, drained
  • 1 cup frozen peas, thawed
  • 3/4 cup shredded sharp cheddar cheese
  • 2 tbsp fresh lemon juice
  • 2 cups crushed potato chips
  • 2 tbsp melted butter

Instructions:

  1. Bring the salted water to a rolling boil. Add the egg noodles and cook for 2 minutes less than the package directions for al dente. Drain in a colander and set aside.
  2. In a medium saucepan, melt 3 tbsp butter over medium heat. Whisk in the flour and cook for 1 minute until fragrant but pale.
  3. Slowly pour in the milk, whisking constantly until the mixture thickens and becomes smooth. Stir in the condensed mushroom soup, garlic powder, pepper, and salt. Remove from heat.
  4. In a large mixing bowl, combine the undercooked noodles, creamy sauce, drained tuna, peas, lemon juice, and shredded cheese. Fold gently until evenly coated and pour into a 9x13 inch baking dish.
  5. In a small bowl, toss crushed potato chips with melted butter and spread evenly over the top of the casserole.
  6. Bake at 375°F (190°C) for 20–25 minutes until the edges bubble and the topping is a deep golden brown.