Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.

Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and set aside.

In a large bowl, whisk together the cream of mushroom soup, sour cream, milk, onion powder, garlic powder, salt, and pepper until smooth and creamy. Stir in the drained tuna, peas, and 1 1/2 cups of the shredded cheddar cheese.

Add the cooked noodles to the mixture and gently stir until the noodles are evenly coated with the creamy sauce.

Pour the mixture into the prepared baking dish, spreading it out evenly.

Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Mix the crushed buttery crackers with the melted butter and evenly sprinkle this mixture over the cheese layer.

Place the casserole dish in the preheated oven and bake for 25–30 minutes, or until the top is lightly browned and bubbling.

Remove from the oven and allow the casserole to cool for 5 minutes before serving. Garnish with fresh chopped parsley or chives if desired. Enjoy!