Begin by boiling a large pot of salted water. Cook the egg noodles according to package instructions until al dente, then drain and set aside.

While the noodles are cooking, preheat your oven to 350°F (175°C).

In a mixing bowl, combine the drained tuna, cream of mushroom soup, milk, garlic powder, onion powder, and pepper.

Stir in the cooked noodles and frozen peas until evenly coated.

Gently fold in half of the shredded cheddar cheese.

Pour the mixture into a greased 9x13 inch baking dish. Spread it out evenly.

Sprinkle the remaining cheese and crushed potato chips or breadcrumbs on top.

Bake in the preheated oven for 25 to 30 minutes or until bubbly and golden.