Ingredients:

  • 12 oz wide egg noodles
  • 2 cans (5 oz each) tuna in water, drained well
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup whole milk
  • 1 cup frozen peas, thawed
  • 1/2 cup yellow onion, finely diced
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Bring a large pot of salted water to a boil. Add the egg noodles and cook for 2 minutes less than the package directions. Drain immediately and set aside.
  2. In a large mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
  3. Fold in the drained tuna, diced onion, thawed peas, and 1.5 cups of the shredded cheese.
  4. Gently stir in the par-boiled noodles until every strand is evenly coated in the creamy mixture.
  5. Spread the mixture into a 9x13 inch baking dish and top with the remaining 0.5 cup of cheese.
  6. In a small bowl, mix Panko breadcrumbs with melted butter and sprinkle evenly over the top.
  7. Bake at 375°F (190°C) for 25–30 minutes until the edges are bubbling and the crust is mahogany-gold.