Ingredients:

  • 12 oz wide egg noodles
  • 2 cans (5 oz each) solid white albacore tuna in water, drained well
  • 1.5 cups frozen sweet peas
  • 0.5 cup celery, finely diced
  • 10.5 oz condensed cream of mushroom soup
  • 0.5 cup full-fat sour cream
  • 0.5 cup whole milk
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 1.5 cups sharp cheddar cheese, shredded
  • 2 cups ridged potato chips, coarsely crushed
  • 1 tbsp salted butter, melted
  • 0.5 tsp dried parsley

Instructions:

  1. Preheat the oven to 400°F (200°C) and grease your 9x13 baking dish.
  2. Boil the egg noodles in salted water for 2 minutes less than the package says. Note: They must be firm to the touch.
  3. Whisk the mushroom soup, sour cream, milk, Dijon, garlic powder, and pepper in a large bowl.
  4. Fold the drained tuna, frozen peas, and diced celery into the sauce mixture.
  5. Combine the under cooked noodles with the sauce, stirring gently to avoid breaking the pasta.
  6. Transfer the mixture into the prepared baking dish and spread it into an even layer.
  7. Sprinkle the shredded sharp cheddar over the entire top of the noodle mixture.
  8. Toss the crushed potato chips with the melted butter and dried parsley in a small bowl.
  9. Layer the buttery chips over the cheese.
  10. Bake for 25 minutes until the sauce is bubbling and the chips are golden brown.