A quick and comforting tuna noodle casserole made with simple pantry staples. Perfect for weeknight dinners.

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Preheat oven to 375°F (190°C).
Cook egg noodles according to package instructions; drain and set aside.
In a large bowl, combine tuna, cream of mushroom soup, milk, peas, cheddar cheese, onion, garlic powder, salt, and pepper.
Fold in the cooked noodles until well combined.
Transfer mixture into a greased 9×13-inch baking dish.
In a small bowl, mix breadcrumbs with melted butter and sprinkle evenly over the casserole.
Bake for 25–30 minutes, until the top is golden and the casserole is bubbly.
Let it rest for 5 minutes before serving.