Tuna Noodle Casserole

8 oz. bag noodles
2 hard boiled eggs, chopped (optional)

1 small onion, diced

2 stalks celery, diced

1 Tbsp. Butter
1 (7 oz.) can tuna, drained
1 cup canned green peas, drained or 2/3 cup frozen peas

1/3 cup milk or liquid from canned peas
1 can cream of mushroom soup
1 cup shredded cheddar cheese (optional)

1 Tbsp. parsley, minced 

Cook noodles al dente and drain.  Sauté onion and celery in butter.  Mix together with rest of ingredients.  Put in baking dish and cover with topping.  Bake at 400 degrees for 20 minutes until hot and bubbly and lightly browned on top.

Topping:

1/2 cup panko bread crumbs
1 Tbsp. butter, melted
1/2 cup shredded cheddar cheese
1 Tbsp. parsley, minced

Mix all together lightly.

My friend Roberta Powell's sister, Malone, made this for us years ago, and it really tasted good to single girls who rarely cooked.  When Donald and I married, and Stephen, Michael, and Kenny came to spend the summer with us the first year, I didn't have a clue what to feed them.  I discovered they would eat tuna casserole without complaint, so we had it for supper at least once a week.