12 oz egg noodles

2 cans (5 oz each) tuna in water, drained

1 cup frozen peas

1 can (10.5 oz) cream of mushroom soup

1/2 cup milk

1/2 cup shredded cheddar cheese

1/4 cup breadcrumbs

1 tablespoon butter, melted

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Salt to taste

Preheat oven to 350°F (175°C).
Cook egg noodles according to package directions; drain and set aside.
In a large bowl, combine tuna, peas, cream of mushroom soup, milk, cheddar cheese, garlic powder, pepper, and salt.
Fold in cooked noodles until evenly coated.
Spread the mixture into a greased 9×13-inch baking dish.
Mix breadcrumbs with melted butter and sprinkle over the top.
Bake for 25–30 minutes, until golden and bubbly.
Let cool slightly before serving.

Substitute cream of mushroom with cream of celery or chicken for variation.

Add sautéed onions, mushrooms, or different veggies like carrots or green beans.

Use crushed potato chips or French fried onions instead of breadcrumbs for a crunchier topping.

Double the cheese or add Parmesan for an extra cheesy twist.

To reheat, add a splash of milk to keep it moist.