Becky'S Quick & Easy Special Stove Top Tuna Casserole

• 8 ounces egg noodles, measured dry (or pasta shells)
• 1 (10 1/4 ounce) can cream of mushroom soup (or may use cream of celery or cr. of chicken soup)
• 2 tablespoons instant minced onion
• 2 cups frozen peas
• 1 (7 ounce) can albacore tuna, drained
• 1/4 cup milk, scant
• 2 tablespoons dry vermouth (or 2 tablespoons white wine or 2 tablespoons lemon juice)
• 1/4 teaspoon ground black pepper
• 1 teaspoon capers (optional)
• 1 cup grated sharp cheddar cheese (optional)
• 1 -2 hardboiled egg, chopped (optional)
• grated parmesan cheese (optional)

1. Cook egg noodles in boiling salted water til al dente, drain.
2. Return noodles to the pan. Stir in the soup, onion, peas, drained tuna, milk, wine or lemon juice, and the pepper.
3. Heat over medium-low heat, stirring occasionally, until thoroughly hot (about 5-10 minutes).
4. Reduce heat to low and stir in the capers, cheese and the chopped eggs, if using. Continue to stir until cheese is melted and mixture is hot and bubbly.
5. Serve topped with grated Parmesan cheese, if desired.

egg noodles, cream of mushroom soup, onion, frozen peas, milk, white wine, ground black pepper, capers, cheddar cheese, egg, parmesan cheese

Taken from www.food.com/recipe/beckys-quick-easy-special-stove-top-tuna-casserole-254452 (may not work)