1 (10 1/2 ounce can of cream of celery or cream of mushroom soup

1 cup whole milk

I cup bread crumbs

8 oz. egg noodles

Cook noodles in salted water; drain and set aside.

Place tuna in a bowl and lightly separate. Stir in soup and milk.

Mix well with 3/4 cup of the bread crumbs. Stir in noodles.

Put in a greased baking dish. Sprinkle the remaining crumbs on top.

Bake at 375� F. for thirty minutes.

Note: Stir in leftover veggies if you like or frozen peas.