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Cook the Noodles: Cook egg noodles according to package directions until tender yet firm to the bite (al dente), cook time is usually 7 to 9 minutes. Drain the noodles and set aside. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
Combine Ingredients: In a large bowl, mix together the cream of mushroom soup, milk, and salt until smooth. Add the drained peas, tuna, cheese, and cooked noodles. Stir well to combine.
Assemble the Casserole: Pour the tuna mixture into a greased 3-quart casserole dish.
Bake: Bake in the preheated oven for 30-35 minutes or until the casserole is hot and bubbly. Remove from the oven and stir.
Add the Topping: In a small bowl, mix the breadcrumbs with melted butter. Sprinkle this mixture (or crushed potato chips) evenly over the tuna casserole.
Bake Again: Return the baking dish to the oven and bake for another 5-10 minutes, or until the topping is golden brown and crispy.
Serve: Let the casserole cool slightly before serving. Enjoy!