Preheat the oven to 375 degrees. Cook the egg noodles according to the package directions. Drain the noodles and place in a large bowl. Add the tuna, peas and onion and toss to combine.

In a medium bowl, whisk together the mushroom and celery soups, milk and pepper. Pour over the noodle mixture, carefully mixing all of the liquid throughout the noodles. Spread the mixture evenly into a lightly buttered shallow 2-quart casserole. Sprinkle the crumbled saltines and Parmesan cheese over the top. Bake until the casserole is piping hot throughout and the top is golden, about 45 minutes. Let cool slightly before serving.

Recipe Courtesy of The US Tuna Industry.