1 (8 oz.) pkg. lg. egg noodles
2 (6 1/2 oz.) cans chunk light tuna (drained)
3 (10 3/4 oz.) cans cream of mushroom soup
1 sm. onion (chopped)
2 1/2 c. milk
1 (8 oz.) can sweet peas (drained)
1/2 c. grated Parmesan cheese

Preheat oven to 400 degrees. Blend mushroom soup with milk. Add other ingredients, except noodles and mix.

Cook noodles in salted water halfway (3 to 5 minutes) and drain. Add to mixture and mix well.

Pour into ungreased 9x13 inch aluminum lasagna dish. Sprinkle top with more Parmesan cheese. Bake for 45-50 minutes or until cheese is golden brown. Serves 4-6.