3, 5 ounce cans Tuna (this writer prefers tuna in water)
2 cans Cream of Mushroom soup.
2 cups Milk
2 sticks butter or margarine
1 package round snack crackers
1/2 cup shredded Parmesan or Romano cheese
16 ounces extra wide egg noodles
8 ounces frozen peas (optional)
8 ounces frozen cooked carrots (optional)
1 cup sour cream (optional)
Boil two quarts of water, cook the egg noodles for about 6 minutes.
While noodles are cooking, empty the mushroom soup in to a 13 x 9 inch baking pan. Add 1 cup of milk, 1 cup sour cream, 1 teaspoon salt, 1 teaspoon pepper. Stir in peas and carrots.
Also while cooking noodles, melt butter in a shallow sauce pan or small skillet. Stir crumbled crackers and Parmesan cheese in the butter over a low heat (we are not trying to cook the crackers – just moisten them with the butter – but we do want to melt the cheese).
Drain cooked noodles and stir into mix in baking pan. Spread the butter, cracker, cheese mix over the casserole.
Bake 25 minutes or until the edges of the casserole are bubbly. Let stand five minutes before serving.