Ingredients:

  • 12 oz wide egg noodles
  • 2 cans (5 oz each) flake-style tuna in water, drained
  • 1 cup frozen peas, thawed
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup whole milk
  • 4 tbsp unsalted butter, melted (divided)
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup panko breadcrumbs

Instructions:

  1. Boil a large pot of salted water. Cook the egg noodles for 2 minutes less than the package directions, then drain in a colander.
  2. Preheat your oven to 350°F (175°C).
  3. In a large mixing bowl, whisk together the cream of mushroom soup, milk, 2 tablespoons of melted butter, garlic powder, salt, and pepper.
  4. Stir the drained tuna and thawed peas into the sauce mixture until well combined.
  5. Gently fold in the undercooked noodles until every strand is evenly coated.
  6. Transfer the mixture to a 9x13-inch baking dish and spread into an even layer.
  7. Sprinkle the shredded sharp cheddar cheese evenly across the top of the casserole.
  8. In a small bowl, toss panko breadcrumbs with the remaining 2 tablespoons of melted butter and scatter them over the cheese.
  9. Bake for 20 minutes until the edges are bubbling and the topping is mahogany colored and crisp.