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Ingredients
8 Ounces egg noodles
3 Tablespoons olive oil
1 Cup white onion, diced
8 Ounces mushrooms, coarse chopped
1 (10 1/2 oz) Can cream of mushroom soup
4 Ounces cream cheese
1/2 Cup sour cream
3/4 Cup milk
1 Cup frozen peas, thawed
1 Teaspoon garlic powder
Salt & pepper to taste
2 Cans tuna, drained & shredded
1 Cup shredded Colby jack cheese
1 Cup French fried onions
Instructions
Preheat oven to 375�F. Lightly grease a 9� x 13� baking pan with cooking spray.
Cook noodles per package directions until el dente, rinse and cover with water to avoid pasta sticking together.
Heat oil in a large fry pan and add the onions and mushrooms and saut� until the onions are translucent.
Add mushroom soup, cream cheese, sour cream, milk, peas and garlic powder to the frying pan and heat thoroughly, season with salt and pepper to taste.
Drain pasta well and add to fry pan and heat through. add the tuna (make sure it is well drained) to your pan and stir to combine. Pour half the mixture into your baking dish and cover with cheese. Repeat for second layer. Bake at 375�F for 15 minutes, remove from oven and add onions, bake an additional 10 to 15 minutes or until the onions are golden brown.