This tuna casserole is a little different because we use cream of chicken soup instead of cream of mushroom or other variation.
Make the breadcrumb topping. Melt the butter in a non-stick skillet over medium heat. Add the breadcrumbs and stir until they are completely moistened with the butter.
Cook the egg noodles. Cook the egg noodles to package directions. When the noodles are done use a colander/strainer to drain them completely.
While the noodles cook: drain the tuna cook the peas and prepare the creamy cheese sauce.
Make the sauce. Add the cream of chicken soup, broth, and shredded cheese to a saucepan. Heat over medium while stirring until the cheese is melted and the sauce is smooth.
Build the casserole. Preheat the oven to 350°F. Add the noodles, tuna, peas, and the sauce to a large bowl. Stir gently to combine the ingredients well.
Build the casserole. Transfer the mixture to a 2.5 quart baking dish. (Note: you can try to combine the ingredients in the baking dish, but it might get messy.)
Build the casserole. Sprinkle the top of the tuna noodle casserole with the prepared breadcrumbs. Sprinkle them lightly, don’t pack them down.
Bake the casserole. Bake uncovered for 30-35 minutes until bubbly on the edges, the top is golden, and it’s hot throughout, at least 165°F. in the center.