1/2 lb. med. egg noodles, cooked according to pkg. directions
1 c. (10 oz.) cream of mushroom soup
1 c. milk
1 (6 1/2 oz.) can flaked tuna, drained
1/2 c. frozen or fresh peas
1 (4 oz.) can mushroom pieces, drained
1/4 c. chopped onion
1 c. crushed potato chips or any other kind (I like Mexican)

In medium bowl, blend soup, milk, tuna, peas, mushrooms, and onion. Add noodles. Pour into greased 2 quart casserole. Top with chips. Bake at 350 degrees for 35 to 40 minutes (until hot and bubbly). Serve with tossed salad, biscuits or rolls, dessert, and coffee or iced tea.