1 c. celery, chopped
16 oz. bag egg noodles
1 can cream of mushroom soup (condensed)
1 can cream of celery soup (condensed)
1 can white albacore tuna
1 can water, measured from soup can
1 small bag frozen peas
1 c. crushed plain potato chips

Use a sandwich bag to place chips in and crush with rolling pin.

Sauté celery and cook noodles according to directions on package. Add cream of celery soup, cream of mushroom soup, can of water measured from soup can, tuna (drained and flaked), peas and sautéed celery into large mixing bowl. Stir together well, then mix together with drained noodles. Pour into casserole dish. Sprinkle crushed chips on top until covered.

Bake in oven for about 30 minutes at 350°F until bubbling in middle.