Tuna Noodle Casserole

• 1 (10 1/2 ounce) can cream of mushroom soup
• 2 (6 ounce) cans tuna (I like Chicken of the Sea best(it is chunkier)
• 1 (12 ounce) bagof extra wide egg noodles
• 1 cup peas
• 5 ounces medium cheddar, cubed
• parmesan breadcrumbs

1. Boil the noodles until they are done.
2. While boiling combine the cream of mushroom soup, tuna (drained), peas, and cheese.
3. Stir in the cooked noodles and place mixture in a oven-safe dish.
4. Sprinkle bread crumbs on top and bake at 350F until lightly brown on top.

cream of mushroom soup, tuna, egg noodles, peas, cheddar, parmesan breadcrumbs

Taken from www.food.com/recipe/tuna-noodle-casserole-121727 (may not work)