Ingredients:

12 ounces canned tuna; drained

10.5 ounces cream of mushroom

10.5 ounces skim milk

4 cups egg noodles

1 cup frozen peas

salt and pepper to taste

1 cup Sour Cream Cheddar Chips; crushed

Directions:

1. Preheat oven to 350°F.

2. Bring a large pot of liberally salted water to a boil and add noodles. Cook until almost al dente; about 8 minutes.

3. In a large bowl, combine cream of mushroom, milk, salt and pepper; whisking until smooth before folding in the noodles, tuna and frozen peas.

4. Pour into a baking dish or cast iron skillet and cover with foil. Bake for 15 minutes or until heated through and bubbling at the edges. Remove from the oven and top with the crumbled chips. Place back in the oven and bake an additional 8 minutes or until the chips are hot and are a slightly darker golden brown.

Bon Appetit!