A comforting and easy-to-make tuna noodle casserole with a creamy texture and delicious flavors.
Cook the egg noodles in a large pot of boiling water according to the package instructions. Drain and set aside.
Add a pinch of salt to the boiling water to enhance the flavor of the noodles.
In a mixing bowl, combine the cream of mushroom soup and milk until smooth.
Use a whisk to ensure the sauce is lump-free.
Add the canned tuna, peas, and mushrooms to the sauce and mix well.
Drain the tuna well to avoid excess liquid in the casserole.
Combine the cooked noodles with the sauce mixture and transfer to a baking dish.
Mix gently to avoid breaking the noodles.
Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until heated through and bubbly.
For a crispy topping, sprinkle breadcrumbs or grated cheese on top before baking.
Serve the casserole warm and enjoy your meal.
Garnish with fresh parsley for a touch of color and flavor.
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