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Ingredients
2 (6 oz) Cans tuna packed in water, drained
2 (10 3/4 oz) Cans cream of mushroom soup
2 Soup cans of milk
1 (4 oz) Can of sliced mushrooms, drained
1 (12 - 14 oz) Bag of egg noodles
1/2 Cup celery, diced
8 Ounces frozen peas, thawed
4 Slices Swiss cheese, can use shredded
1 Tablespoon parsley
1/2 Teaspoon black pepper
1/2 Teaspoon celery salt
Instructions
Cook egg noodles until just soft, in boiling water, about 5-6 minutes, then drain.
Add all ingredients except cheese into hot egg noodles, and mix until a thick soup-like mixture forms.
Pour into one or two baking dishes. Lay cheese slices or sprinkle cheese if you're using shredded evenly over top of mixture. Cover baking dishes.
Bake at 350�F about 45 minutes.