2 cans of tuna in spring water, drained
1 lg. can of cream of mushroom soup or plain yogurt as substitute (3 c.)
1 bell pepper, finely chopped
1 onion, finely chopped
2 carrots, diced finely
Freshly ground black pepper if desired
1/2 tsp. garlic powder
1 (4 oz.) can sweet peas, drained
1 1/2 c. egg noodles
1/2 c. homemade bread crumbs

Drain tuna and sweet peas. Crumble tuna. In large bowl, mix tuna, onions, pepper, carrots, garlic, sweet peas, bell pepper and garlic. Mix well.

Cook noodles until they are half done. Drain. Place layer of noodles in a casserole, then layer of mixture, then layer of bread crumbs.

Continue this way until noodles, mixture and bread crumbs are gone. Preheat oven to 350 degrees, bake for 45 minutes. Serve hot. Serves 6 to 8.