Preheat Oven:

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.

Cook the Noodles:

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.

Mix the Filling:

In a large mixing bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, and a pinch of salt and pepper. Stir in the tuna, peas, and half of the shredded cheddar cheese (if using).

Assemble the Casserole:

Add the cooked noodles to the mixture and gently stir until evenly coated. Transfer the mixture to the prepared casserole dish and spread it into an even layer.

Add the Topping:

In a small bowl, mix the breadcrumbs or crushed crackers with melted butter. Sprinkle the mixture evenly over the casserole. For extra cheesy goodness, sprinkle the remaining cheddar cheese on top as well.

Bake:

Bake the casserole in the preheated oven for 20–25 minutes, or until the top is golden and the casserole is bubbly.

Serve:

Remove from the oven and let the casserole cool slightly before serving. Pair it with a crisp salad or steamed vegetables for a complete meal.