Light Tuna & Noodles w/ Peas

1 12 oz package dried whole wheat egg noodles
1 10 3/4 oz can 98% fat condensed cream of mushroom soup
6 oz velveeta cheese product
1/2 cup nonfat milk
12 oz chunk light tuna in water (3 cans)
1 cup frozen peas, thawed

In a 4-quart Dutch oven cook noodles according to package directions; drain. In the same pan combine soup, cheese, and milk. Cook and stir over medium heat until bubbly. Stir tuna and peas into soup mixture. Gently stir in noodles. Cook for 2 to 3 minutes more until heated through.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ANSONSMOMMY.