1Slice the mushrooms and dice the onions. Sauté in butter over medium heat. Add worcestershire sauce. I use quite a bit. Sauté stirring frequently until done.
2While the mushrooms and onions are cooking, boil the eggs and prepare the noodles as directed. Cook only to al dente firmness so they don't become mushy in the oven.
3When mushrooms and onions are done, add tuna and favorite seasonings. Cook on low for a couple of minutes stirring frequently. Remove from heat and cover.
4Drain noodles and return to pot. Add the mushroom, onion, and tuna mixture to the noodles. Stir to coat noodles and then add peas. Put eggs into an egg slicer cut lengthwise then turn and cut again. Add to noodles. Now is a good time to add more seasoning. Stir to blend ingredients. Dump into a 13 x 9 in glass dish and set aside.
5In the same pan that you sautéed the mushrooms and onions in add the soup and milk. Stir over low heat until smooth. Pour over noodles in dish. Work into noodles by separating with spoon and letting seep in. Top with cheese slices.
6Tightly cover with foil and bake at 350 for 30 to 45 minutes, or until bubbly and cheese is melted.
Remove foil and cover with french fried onions and return to oven for a few minutes until the onions are browned.
7Make sure you let it cool for a while. It will be lava hot!!
I used to make this with colby jack cheese and it's really good that way too!