1 (6.4 oz.) Pouch or 2 (2.6 oz.) Pouches or 2 (5 oz.) Cans – Chunk Light Tuna in Water
1 cup frozen peas
1⁄2 cup milk
3⁄4 cup butter crackers, crushed
4 oz. (about 2-1⁄2 cups) egg noodles
1 can (10.75 oz.) cream of mushroom soup
1⁄4 tsp. garlic powder
1⁄4 tsp. dried thyme (optional)
Preheat oven to 375°F.
Cook noodles according to package instructions, adding peas during the last 2 minutes of cooking; drain in colander.
In a separate bowl, mix together soup, milk and garlic powder. Stir in noodles, peas, tuna and thyme.
Transfer to a 1-1⁄2 quart casserole. Bake 15 minutes; top with cracker crumbs. Continue baking 5 – 10 minutes or until heated through.