Classic Casserole

I'm working on building my go to recipe index. I figure this way by the time I have kids and need to cook for them all my recipes will be a breeze as I'm sure there will be plenty of busy nights with little time to cook a gourmet meal. I've made this casserole before and we've enjoyed it, it's a quick and easy go to weeknight recipe.

I put my own slight twist on the recipe. It's supposed to be a tuna noodle casserole but I'm not a huge tuna person and I don't keep canned tuna on hand. We do however keep canned chicken on hand, so it's now a chicken noodle casserole. I was going to add a small can of carrots I had in the pantry in but I decided against it last minute, I'm just not a huge carrot person. I did however add some cheddar cheese I had in the fridge on top for a little extra something.

Campbell's Tuna Chicken Noodle Casserole
Source: All Recipes 

Ingredients
2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium)
1 cup milk
2 cups frozen peas
2 (10 ounce) cans tuna, drained -- Or chicken
4 cups hot cooked medium egg noodles
2 tablespoons dry bread crumbs -- I used 3 Tbsp panko
1 tablespoon butter, melted
About a 1/2 cup of shredded cheddar cheese (optional)

Directions
Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
Bake at 400 degrees F for 30 minutes or until hot. Stir.
Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.