1 can (3 oz.) Chinese noodles
1 can cream of mushroom soup
3/4 c. water
1 can tuna, drained and flaked
1 c. cashews or peanuts
1 c. chopped celery
1/2 c. minced onion
1/2 c. cooked peas

Reserve 1/2 cup noodles. Combine remaining ingredients. Bake 30 minutes at 350 degrees. Stir. Top with reserved noodles and bake 5 minutes longer. Serve with soy sauce.