Preheat the oven to 350°F
Cook 8 ounces of egg noodles until al dente
Drain the noodles
In a large bowl, mix 2 cans of drained tuna, 1 can of cream of mushroom soup, 1 cup of milk, 1 cup of frozen peas, and 1 cup of shredded cheddar cheese
Stir in the cooked noodles
Season with salt and black pepper
Transfer the mixture to a greased casserole dish
Top with 1 cup of crushed potato chips or breadcrumbs
Bake for 25 to 30 minutes
Let it rest for 5 minutes before serving