# What You'll Need:
→ Pasta & Fish
01 - 12 oz wide egg noodles
02 - 2 cans (5 oz each) tuna in water, drained
→ Vegetables
03 - 1 cup frozen peas
04 - 1 small onion, finely chopped
05 - 2 celery stalks, finely diced
→ Sauce & Dairy
06 - 1 can (10.5 oz) condensed cream of mushroom soup
07 - 1 cup whole milk
08 - 1 cup shredded cheddar cheese
09 - 2 tbsp unsalted butter
→ Seasonings
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - ½ tsp garlic powder
→ Topping
13 - 2 cups plain potato chips, lightly crushed
14 - ¼ cup shredded cheddar cheese (optional)
# Directions:
01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Boil the egg noodles in salted water until tender according to package instructions. Drain and set aside.
03 - Melt butter in a skillet over medium heat. Add chopped onion and celery, cooking until softened, about 3 to 4 minutes.
04 - In a large bowl, mix cooked noodles, sautéed vegetables, drained tuna, frozen peas, cream of mushroom soup, milk, 1 cup cheddar cheese, salt, pepper, and garlic powder until fully blended.
05 - Transfer mixture evenly into the prepared baking dish.
06 - Sprinkle crushed potato chips over the surface, then optionally top with the remaining ¼ cup shredded cheddar cheese.
07 - Bake uncovered for 25 to 30 minutes until bubbly and the topping turns golden brown.
08 - Allow the dish to cool for 5 minutes prior to serving.
