1 Can Tuna In Water Drained, Flaked	-Cheese
1 Can Cream Of Mushroom Soup	1 Cup Frozen Green Peas
1 Can Milk	2 Cups Uncooked Rotini Noodles Or
1 Cup Chopped Onions & mushrooms	-Other Type
-(optional)	TOPPING
3 Tablespoons Whole Grain Dijon	Bread Crumbs (about 2 Slices Of
-Mustard	-Bread)
1/2 Cup Shredded Sharp Cheddar

Bring a pot of water to a boil and cook noodles while combining other ingredients.
Drain water off of tuna and put into bowl.
Flake up and add whole can of mushroom soup. Add 1 can of milk. Mix really well and add frozen peas, mustard, chopped onions, mushrooms and half of the cheese.
Once the noodles have boiled, drain and add them to tuna mixture. Stir until the noodles are coated.
Spray an oven dish with pam or coat with a little butter or margarine. Put whole mixture in.
Top with bread crumbs (about 2 slices of bread) and remaining cheese. Bake at 350 until bubbles (about 20 to 30 minutes).

Leftovers keep well in the fridge for a couple of days.