Ingredients
- 450g egg noodles
- 280g Emborg Garden Peas (defrosted)
- 56g Valio Unsalted Butter
- 1 packet Knorr Mushroom Soup
- 140g Blue Angel Tuna in Sunflower Oil
- 60ml milk
- 128g shredded cheddar cheese
Directions
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking, drain.
- Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and cheddar cheese.
- Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated