Kittencal's Easy Tuna or Chicken Noodle Casserole

This casserole turned out perfect. I made some minor modifications and all went fine. I liked that it was hearty yet light, nice crunch still in the vegetables and it wasn't mushy since I cooked the noddles just five minutes before combining everything into a casserole dish. I'd say the whole process took less than an hour. This would also be good with cubed chicken, salmon or ground beef.

Rating: (1-5) I give it a 5!

Source: Kittencal on Recipe Zaar

Ingredients
8 ounces egg noodles
2 tablespoons butter
2 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 teaspoon garlic powder
6 tablespoons grated parmesan cheese (I used 5 tbs in the filling and 1 on top)
3/4 cup milk (I used evaporated milk, undilluted)
3/4 cup sour cream
1 teaspoon seasoning salt
1 teaspoon fresh ground black pepper
1/2 small sweet onion, finely chopped
1/4 cup pimiento, chopped (I did not use this)
3/4 small green bell pepper, finely chopped
2 large celery ribs, diced
6 button mushrooms chopped
1 small box of frozen baby peas (cooked with the egg noodles)
2 (6 1/2 ounce) cans tuna, drained and flaked
12-15 butter flavored crackers, broken in pieces (such as Ritz Crackers)

Directions
1 Preheat oven to 375 degrees F.

2 Grease a 2-quart casserole dish.

3 Cook the egg noodles in boiling salted water for five minutes along with the frozen peas; drain then toss with 2 tablespoons butter.

4 In a large saucepan saute the onions green pepper, celery and mushrooms in a little butter. Mix in two cans mushroom soup, garlic powder, Parmesan cheese, milk, sour cream, salt, pepper, pimiento (I did not use), cook over low heat, stirring frequently for 15 minutes.

5 Add in the tuna; mix to combine.

6 Combine the mixture with the cooked egg noodles and peas.

7 Transfer to prepared greased baking dish.

8 Sprinkle top with the broken Ritz crackers and leftover cheese.

9 Bake for about 25 minutes.