1 (8 oz.) pkg. noodles
2 tbsp. butter (optional)
1 can peas
1 (6 1/2 or 7 oz.) can tuna
1 (10 oz.) can cream of mushroom soup
1 soup can water (optional)
1/2 c. buttered bread crumbs

Cook noodles in salted water until tender; drain and butter. Combine noodles with peas, tuna, soup and water in a 2-quart casserole. Sprinkle bread crumbs on top. Bake at 350 degrees for 30 minutes.

NOTE: Cooked fresh or frozen peas may be substituted for canned peas. Bread crumbs may be added at end of baking time, then baked until brown. Yield: 6 servings.