Step 1

Preheat your oven to 350°F (175°C) and spray a 2-quart casserole dish with nonstick cooking spray.

Step 2

Cook the egg noodles according to the package instructions but for 1 minute less so they’re al dente. Drain, rinse under cold water, and set aside.

Step 3

Melt 2 tablespoons of butter over medium heat. Add the diced onion and celery, and cook until they are soft and translucent about 5-7 minutes.

Step 4

Stir together the can of cream of mushroom soup, mayonnaise, milk, garlic powder, and onion powder until well combined in a large mixing bowl. Fold in the sautéed onions and celery, peas, drained tuna, and cooked noodles. Mix until everything is evenly coated with the sauce.

Step 5

Tear the white bread slices into small pieces and add them to a small bowl with the shredded cheese. Melt the remaining 1 tablespoon of butter and drizzle it over the bread pieces. Toss to coat the bread evenly with the butter, and then sprinkle the bread and cheese pieces over the cheese layer.

Step 6

Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.

Step 7

Remove from the oven and let it cool slightly before serving. Enjoy!