Tuna Noodle Casserole

Preheat the oven to 350°F (175°C).

Cook the egg noodles according to package instructions until al dente, then drain.

In a large mixing bowl, combine the drained tuna, cream of mushroom soup, frozen peas, milk, garlic powder, onion powder, black pepper, and salt. Mix well.

Add the cooked egg noodles to the mixture and stir until everything is evenly combined.

Transfer the mixture to a greased 9x13 inch baking dish.

Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

In a small bowl, mix the breadcrumbs with a little melted butter (optional) and sprinkle over the cheese layer.

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

Remove from the oven and let it cool for a few minutes before serving.

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