1 (3 oz.) can Chinese noodles
1 can mushroom soup
3/4 c. water
1 (6 1/2 oz.) can tuna, drained
1 c. cashews or peanuts
1 c. chopped celery
1/2 c. finely chopped onion
1/2 c. cooked peas
Soy sauce

Reserve 1/2 cup Chinese noodles. In 1 1/2 quart casserole combine remaining noodles, soup, water, tuna, cashews, celery, onion and peas. Bake at 350 degrees for 30 minutes. Stir. Sprinkle reserved noodles around edge. Bake 5 minutes more. Serve with soy sauce.