Tuna-riffic casserole (you better like comfort, 'cause you'll be eating it all week)

Materials:

• 1 (12 oz) package egg noodles
• 1/2 c. chopped onion
• 6 cloves garlic
• 2 c. shredded cheddar cheese
• 1 c. frozen green peas
• 3 (6 oz) cans tuna. drained
• 3 (10.75 oz) cans condensed cream of mushroom soup (the garlic mushroom is yummy too!)
• 2 (4.5 oz) cans sliced mushrooms
• 1 cup crushed potato chips (the salt & black pepper kettle chips are tasty)
• cayenne, garlic salt, pepper, salt - all to taste

Methods:

1. Bring a large pot of lightly salted water to a boil. 
2. Cook pasta in boiling water for 8-10 minutes, or until al dente; drain.
3. Preheat oven to 425oF.
4. In a large pot, saute onion & garlic in oil for a few minutes.
5. Add in noodles, 1 cup cheese, peas, tuna, soup and mushrooms.
6. Transfer to an oval casserole dish or 9x13" baking pan.
7. Top with potato chip crumbs and remaining 1 cup cheese
8. Bake for 15-20min (or longer for deeper pan) until cheese is browned and bubbly.