1 (10 oz.) pkg. frozen peas, thawed and drained
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. milk
6 oz. med. egg noodles, cooked and drained
1 lb. fish fillets, cut in half
1 (14 1/2 oz.) can stewed tomatoes, drained
4 thin sliced lemon, cut in half
2 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. pepper

In bowl stir together peas, soup and milk. Add noodles; toss to coat well. Spoon into greased 11x7x2 baking dish. Arrange fish on top of noodles. Top with tomatoes and lemon slices. Sprinkle with parsley, salt and pepper. Cover baking dish with foil. Bake at 425 degrees for 15-20 minutes until fish flakes easily. Makes 4-6 servings.