1 (12 ounce) bag noodles
1 can condensed cream of mushroom soup, not diluted
1/2 cup milk
1 (7 ounce) can tuna, drained well
1 cup of cooked frozen peas or 1 cup canned peas, drained
1 cup crushed potato chips
Prepare egg noodles as directed on package; drain and rinse.
Preheat oven to 375 degrees.
Combine soup and milk and mix well.
In a large bowl, combine cooked noodles, soup mixture, tuna and peas and stir gently until well coated.
Turn into a buttered casserole or bakind dish and sprinkle evenly with crushed potato chips.
Bake for 25 minutes or until bubbly.