Tuna Noodle Casserole

I was on the phone talking with Carlee when I was hit with a sudden craving for tuna noodle casserole. My previous plan for dinner went out the window and the girls and I enjoyed it as much as I thought I would. I know there are a lot of variations on this recipe, but here's how I make it.

*6 oz. extra-wide egg noodles
*1 can cream of mushroom (or chicken) soup
*1 can tuna, drained
*1 c. milk
*1/2 c. frozen peas
*2 slices bread
*2 TBSP butter

Butter a casserole dish. Boil a large pot of water and cook the egg noodles for about 4-5 minutes. They will be very al dente, drain them thoroughly. Meanwhile, whisk soup and milk to combine; stir in tuna. Gently stir in drained noodles and peas and pour into casserole dish. Bake, uncovered, at 375 for about 20 minutes, stirring once or twice. Pulse bread and butter in a food processor, to make fine crumbs. When casserole is hot and bubbly, sprinkle with crumbs and bake another 5-10 minutes until crumbs are golden brown. My mom used to put the peas on top of the casserole do her picky kids could pick them out easily. I do the same because only one of my girls will eat peas. Mom also cooked this in the microwave for about 5-7 minutes and skipped the breadcrumbs.