1 (12 oz.) bag Dutch wide egg noodles
4 (5 oz. ea.) cans tuna (in water), drained
1 (10 oz.) can cream of mushroom soup
2 (heaping) tbsp. Miracle Whip salad dressing
1 tbsp. lemon juice
1 cup evaporated milk
1 onion, finely chopped
2 celery ribs, finely chopped
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. celery salt
1/2 tsp. white pepper
8 oz. Velveeta cheese, cut into cubes (1/4 block)
4 oz. cream cheese (1/2 block)
4 oz. grated cheddar cheese
1 (1 lb.) bag frozen baby petite peas

Cook egg noodles (al denté or firm to the bite) according to package instructions or your know how.

While noodles are cooking open all of the cans of tuna then drain each can. Empty drained tuna into soup pot on stove top - turn heat on low, stir to break up any large chunks of tuna. Check noodles, when done drain completely then set aside for use after the tuna mixture is almost complete.

Note: DO NOT OVER COOK THE NOODLES - IF YOU DO...THROW THEM OUT AND COOK SOME MORE! Over-cooked pasta will ruin any pasta dish!

Mix in separate bowl: cream soup, Miracle Whip, lemon juice, evaporated milk, chopped onion and celery, onion powder, garlic powder, celery salt and white pepper. Pour mixture over tuna in pot. Mix to incorporate ingredients. Add Velveeta cheese (cut into cubes), cream cheese and cheddar cheese. Continue to cook turning heat up slightly continue stirring to blend all ingredients.

When ingredients are thoroughly heated and cheeses have sufficiently melted add noodles one handful at a time and mix gently. I usually have about one handful left over because I like to have a good balance between the tuna sauce and noodles. if the mixture is too stiff add a bit more milk, if it's too thin add a bit more cheese (Velveeta or cream cheese).

Pour peas into a colander and rinse in very warm water, shake off excess water then add to the rest of the ingredients in the pot and stir gently.

Optional: I have made a butter cracker crumb topping for this, however I have found it to be just too rich and extra fattening so I choose not to make the topping anymore... but... it is crushed Townhouse crackers sautéed (almost fried) in butter... it can be placed in a separate bowl for sprinkling on top after the tuna is plated up.

Enjoy!

Submitted by: Nathalie G.