Categories: Pasta, Casseroles 
      Yield: 8 servings 
  
      8 oz Egg noodles 
      1 pk Frozen peas (10 oz) 
      1 cn Cream of mushroom soup (8oz) 
      1 c  Milk 
      1 cn Tuna,drained (12 1/2 oz) 
    1/2 c  Plain or seasoned bread 
           -crumbs tossed with 
      3 T  Melted butter 
           -or 
    1/2 c  Crushed Ritz crackers 
           -tossed with 
      3 T  Melted butter or margarine 
  
  Heat the oven to 375'F. with the rack in the center position. Grease 
  or spray non-stick vegetable cooking spray on 1 medium to large 
  ovenproof baking dish, or two smaller dishes. 
   
  Cook the noodles according to the directions on the package, but 
  shorten the cooking time by 2 minutes. Drain the noodles and combine 
  with the peas, soup and milk. Mash the tuna with a fork to break it 
  up and add it to the noodles. Mix gently and spoon into prepared pan. 
  Sprinkle the crumbs over the top and bake for 35 minutes, until hot. 
   
  Variations: Add salt (taste first, as soup may be salted enough); 
  freshly grated black pepper; white pepper; snipped fresh herbs, such 
  as tarragon, or dried herbs. Also, if you're not an avid fan of bread 
  crumbs, 2 cups may be too much. Toss 1/2 to 3/4 cups with 1 
  tablespoon melted butter or margarine for a light sprinkling.