5cupsbroad egg noodles uncooked(equal to one 340 gram bag)
1cupwhite onion diced
two5-6 ounces canstuna drained
one 10 ounce cansliced mushroomsdrained
2cupsshredded cheddar cheese
two 10.5 ounce cans condensed cream of mushroom soup
cracked black pepper
salt if needed
Potato Chip Topping
1/2cupcrushed plain potato chips
chopped fresh parsley to topoptional
Preheat your oven to 400°F. Get out a 2.5 quart lidded casserole dish.
Cook the egg noodles to "al dente" according to the directions on the package.
Drain the noodles in a colander and rinse them under cold water to stop them from cooking more. Set aside.
Melt the butter in a medium skillet over medium-high heat and add the onions. Fry until they are tender, around 15-20 minutes. The onions do NOT cook further in this recipe as you only heat the casserole, so make sure they are done to your liking.
Place the sauce ingredients in a large bowl and whisk together until smooth and combined. Taste and add salt, pepper or more garlic powder to taste at this point.
Add in the noodles, onion, peas, tuna, mushrooms and cheese. Stir together.
Spoon the mixture into the casserole dish and place a lid on top.
Bake in the oven for 30 minutes, then remove the lid. Add on the potato chips and cook for another 20 minutes or until the casserole is bubbling and hot in the middle.
Make sure you don't overcook the noodles or the casserole will be mush