Ingredients:

  • 12 oz wide egg noodles
  • 10 oz solid white albacore tuna in water, drained and flaked
  • 1 cup frozen sweet peas, thawed
  • 0.5 cup celery, finely diced
  • 10.5 oz condensed cream of mushroom soup
  • 0.5 cup whole milk
  • 0.5 cup sour cream
  • 1 tsp Worcestershire sauce
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup kettle-cooked potato chips, crushed
  • 0.5 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (180°C) and lightly grease a 9x13 inch ceramic baking dish.
  2. Bring a large pot of salted water to a boil. Cook the wide egg noodles for 2 minutes less than the package directions to ensure they remain al dente. Drain well.
  3. In a large mixing bowl, whisk together the condensed cream of mushroom soup, whole milk, sour cream, Worcestershire sauce, onion powder, garlic powder, and black pepper until smooth and emulsified.
  4. Gently fold the drained tuna, thawed peas, diced celery, and shredded cheddar cheese into the sauce.
  5. Add the par-boiled noodles to the bowl and toss gently until every noodle is thoroughly coated in the sauce.
  6. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
  7. In a small bowl, combine the crushed potato chips, panko breadcrumbs, melted butter, and parsley. Sprinkle the mixture evenly over the top of the casserole.
  8. Bake for 25 minutes, or until the casserole is bubbling at the edges and the topping has reached a deep golden brown.