Ingredients:

  • 12 oz wide egg noodles
  • 10 oz tuna in water, drained
  • 10.5 oz cream of mushroom soup
  • 3/4 cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup frozen peas, thawed
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 cups potato chips, roughly crushed
  • 2 tbsp unsalted butter, melted

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. Note: According to [Serious Eats](https://www.seriouseats.com), under cooking pasta for bakes is the only way to avoid mushiness. Drain in a colander and set aside.
  2. In a large mixing bowl, stir together the cream of mushroom soup, milk, black pepper, and garlic powder until smooth. Listen for the whisk hitting the bowl as the mixture becomes a silky liquid.
  3. Fold in the drained tuna, thawed peas, and half of the shredded cheddar cheese.
  4. Gently stir in the under boiled noodles until every strand is coated in the creamy sauce. The mixture should look thick and glossy.
  5. Transfer the mixture into a 9x13-inch baking dish and smooth the top with a spoon.
  6. Sprinkle the remaining cheese over the surface of the casserole.
  7. In a small bowl, toss the crushed potato chips with melted butter until they are fully coated.
  8. Spread the buttery chips evenly over the cheese.
  9. Bake at 375°F (190°C) for 20-25 minutes until the edges are bubbling and the topping is a deep golden brown.