3 cups cooked egg noodles
1 onion, chopped
2 stalks celery, diced
1 teaspoon butter
1 (10 1/2 ounce) can condensed cream of celery soup
1⁄2 cup mayonnaise
0.5 (10 1/2 ounce) can evaporated milk (can use regular milk)
1 teaspoon black pepper
1 cup frozen peas and carrot
2 (6 ounce) cans tuna, one drained
2 1⁄2 cups cheddar cheese, divided
1⁄2 cup crushed potato chips
Cook egg noodles according to package directions; drain and set aside.
In same pot, melt butter and sauté celery and onions until tender.
Combine all ingredients in large casserole, except for potato chips and 1/2 cup cheese.
Bake at 350°F for 30 minutes.
Put cheese on top, then sprinkle top with potato chips.
Return to oven for a few minutes to melt cheese.