But of course, I can't leave it completely alone. Here's how I made it the last time:
Tuna Noodle Casserole
12 oz. package of bow tie pasta
1 family size can of cream of mushroom soup
1/4 cup cream cheese
2 pouches of tuna
1/2 cup frozen peas
1/2 cup grated colby cheese
Cook noodles per directions, leaving them a bit undercooked, since they'll be in the oven afterwards. Drain the noodles and in the warm pot add the soup and cream cheese and stir until the cream cheese melts into the mixture. Add the tuna and peas, and stir to break up the tuna as desired.
Put the mixture into an oven-safe casserole and top with the grated cheese. Bake at 350 degrees until the cheese is melted and begins to brown and the mixture is bubbly.