Bake Tuna Casserole for 8 Servings

Instructions:

1. Bring a large pot of salted water to a boil. Add egg noodles and cook for 2 minutes less than the package instructions. Drain and set aside.
2. In a large mixing bowl, combine the undercooked noodles, thawed peas, and diced carrots.
3. In the same pot used for noodles, melt 2 tbsp butter over medium heat. Stir in the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
4. Remove the sauce from heat and stir in the drained tuna and shredded cheddar cheese until the cheese is melted.
5. Pour the creamy tuna mixture over the noodles and vegetables. Fold gently until evenly coated.
6. Spread the mixture evenly into a 9x13-inch baking dish.
7. In a small bowl, toss the crushed potato chips with melted butter and parmesan cheese. Sprinkle the mixture evenly over the top of the casserole.
8. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the edges are bubbling and the topping is golden-brown.