Old-Fashioned Tuna Noodle Casserole

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Bring a large pot of well-salted water to a boil. Cook the egg noodles for 2 minutes less than the package directions, then drain without rinsing.
12 oz egg noodles
In a large bowl, whisk the cream of chicken soup, cream of mushroom soup and whole milk together until completely smooth.
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup whole milk
Fold in the flaked tuna, frozen corn and frozen peas. Stir in the garlic powder, onion powder, salt, black pepper and dried parsley.
2 cans 5 oz (140 g) tuna in olive oil
½ cup frozen corn
1 cup frozen peas
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried parsley
Add the drained noodles to the bowl and toss well to combine.
Spread the mixture into the prepared dish and scatter cheddar over the top. Bake uncovered for 20 minutes, until the edges are bubbling.
1 cup sharp cheddar cheese
Scatter the crushed potato chips evenly over the top and return to the oven for a further 12 to 15 minutes, until the chips are golden and the center is piping hot.
1 cup potato chips
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if using.
Fresh parsley