Tuna Noodle Casserole

Ingredients

* 12 oz. Bag broad egg noodles
* 2 Tbsp. Butter or margarine
* 12 oz fresh mushrooms sliced
* 3 6 oz cans solid white tuna broken up with fork
* 3 10 3/4 oz cans cream of mushroom soup
* 1 canful of milk
* 1/2 tsp. Garlic powder
* 1/4 tsp. Black pepper
* 10 oz box frozen peas thawed
* 8 oz. Shredded sharp cheddar cheese divided
* 6 oz. Can french fried onions divided

Directions

* Cook noodles as directed on package. Meanwhile, preheat oven to 350 degrees. Melt butter in a saute pan. Add mushrooms and saute until cooked through, about 5 to 7 minutes. Drain noodles and add back into pasta pot. Add tuna,cream of mushroom soup, milk, garlic powder, pepper, peas, half of the cheddar cheese, half of the french fried onions, and the sauteed mushrooms. Mix together thoroughly, then pour into a large casserole. Sprinkle the second half of the cheddar cheese on top. Cover with foil. Cook at 350 for 30 minutes. Remove foil, add second half of the french fried onions. Cook, uncovered, 15 additional minutes. Serve with a side vegetable of your choice.