Ingredients:

  • 12 oz (340g) Wide egg noodles
  • 2 cans (5 oz/142g each) Chunk light tuna in water, drained well
  • 1 cup (150g) Frozen peas, thawed
  • ½ cup (50g) Finely diced yellow onion
  • 1 can (10.5 oz/298g) Cream of mushroom soup
  • ½ cup (120ml) Whole milk
  • 2 tbsp (28g) Unsalted butter, melted
  • 1 tsp (5g) Garlic powder
  • ½ tsp (3g) Black pepper
  • ½ tsp (3g) Salt
  • ¾ cup (80g) Panko breadcrumbs
  • 2 tbsp (28g) Unsalted butter, melted
  • ¼ cup (25g) Grated Parmesan cheese

Instructions:

  1. Preheat your oven to 375°F (190°C). Boil a large pot of salted water and cook the egg noodles for 2 minutes less than the package instructions. Drain them in a colander and set aside.
  2. In your large mixing bowl, whisk together the cream of mushroom soup, milk, melted butter, garlic powder, salt, and pepper until velvety.
  3. Fold in the drained tuna, thawed peas, diced onions, and under-cooked noodles. Stir gently until every noodle is coated in sauce.
  4. Transfer the mixture into the baking dish, spreading it into an even layer.
  5. In a small bowl, toss the panko breadcrumbs with melted butter and Parmesan until the crumbs look glistening. Sprinkle evenly over the top.
  6. Bake for 20-25 minutes until the edges are bubbling and the topping has turned a deep golden brown.