Preheat your oven to 350°F so it’s ready when the casserole is assembled.

Cook the egg noodles following the package instructions until just tender (al dente). Drain well and set aside.

In a large mixing bowl, combine the cooked noodles with the cream of mushroom soup, stirring until the noodles are evenly coated. Add the tuna and mix until well combined.

Gently stir in the peas so they’re spread evenly without breaking them up.

Transfer the mixture into a greased 9x13-inch baking dish and spread it into an even layer.

Place the potato chips in a sealed bag and crush them into small pieces, then sprinkle evenly over the tuna noodle mixture.

Bake for about 20 minutes, or until heated through and the topping is lightly crisp.