Tuna Casserole

3 cans tuna packed in water
(can substitute boiled chicken)
3 cans campbells cream of chicken soup
(or cream of celery or cream of mushroom)
1 large bag of wide egg noodles
1 can Lesueur peas

Boil noodles in salted water until tender. Drain & set aside. 
Place soup & tuna in large microwave bowl & stir well. 
Add peas & stir. Stir in noodles. 
Cover & warm in microwave, stirring often until hot.
Barbara Wright