3 C uncooked egg noodles
1 can cream of mushroom soup
1/2 C milk
1 5 oz. can tuna, drained
1/2 C peas, canned or frozen
2 Tbsp sour cream
1 Tbsp Dijon mustard
2 Tbsp butter
1 C oyster crackers or saltines, crumbled
Preheat oven to 400 F degrees.
Cook egg noodles according to package directions. Drain and set aside.
Combine soup, milk, sour cream, and Dijon mustard, in a large bowl.
Stir in tuna and peas. Fold in noodles.
Lightly grease an 8x8 baking dish with non-stick cooking spray. Add noodle mixture, spreading evenly.
Crumble crackers on top.
Cut butter into 6-8 pieces. Place on cracker topping.
Bake for 25-30 minutes, or until bubbly and golden brown.