# What You'll Need:
→ Pasta
01 - 12 oz egg noodles
→ Casserole Mixture
02 - 2 cans (5 oz each) tuna in water, drained
03 - 1 can (10.5 oz) condensed cream of mushroom soup
04 - 1 cup whole milk
05 - 1 cup frozen peas, thawed
06 - 1 cup shredded cheddar cheese
07 - 1/2 cup sour cream
08 - 1/2 small onion, finely chopped
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt
→ Topping
12 - 1 sleeve (about 30) Ritz crackers, crushed
13 - 3 tablespoons unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese (optional)
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil salted water in a large pot and cook egg noodles until just al dente. Drain and set aside.
03 - In a large bowl, mix drained tuna, cream of mushroom soup, milk, peas, cheddar cheese, sour cream, onion, garlic powder, black pepper, and salt. Gently fold in cooked noodles until evenly coated.
04 - Spread the mixture evenly in the prepared baking dish.
05 - Combine crushed Ritz crackers with melted butter and Parmesan cheese if using. Sprinkle evenly over the casserole.
06 - Bake uncovered for 25 to 30 minutes, until the topping is golden brown and casserole is bubbling.
07 - Allow the casserole to cool for 5 minutes before serving.
