Adding frozen peas to this tuna casserole recipe makes it an easy one dish meal, but if you have a few picky eaters you could leave them out and serve them as a side dish instead.
Preheat oven to 350 degrees F. Spray a 13x9x2 cooking dish with cooking spray and set aside.
Boil egg noodles according to package directions, but under cook but a minute or two they are al dente (they will finish cooking in the oven) and drain.
In large bowl, combine the soup and milk and stir until well blended. Add the tuna, mushrooms, frozen peas, salt and pepper. Fold in egg noodles and stir to combine.
Pour noodle mixture into casserole dish. Sprinkle with the crushed crackers and drizzle with melted butter.
Bake unvovered for 30-35 minutes or until bubbly.