Tuna Noodle Casserole

Ingredients
Serves 6 - Time 30 Minutes

(1) 16oz. package wide egg noodles
(1) onions diced
(1/2) head of celery diced
(2) tbls salted butter
(1) cans cream of mushroom soup - we like Amy's Organic Cream of Mushroom Soup
(1 1/2) tbls white cooking wine
(1/2) tsp salt
(1/4) tsp pepper
(9) oz milk
(1) 6 oz cans chunk light tuna, drained
(1) cups frozen peas
(1 1/2) cups grated sharp cheddar cheese

Preheat oven to 375 degrees F / 190 degrees C
Start a pot of boiling water and salt generously. Cook noodles to package directions and drain. In the meantime, heat butter in a large saucepan and sauté the onions and celery together until tender. Next add the salt, pepper, soup, milk, tuna and peas. Heat until it starts to boil then turn the heat off. At the same time prepare a 9x13 baking pan by distributing the noodles into the pan. Now evenly distribute the cooked mixture over the noodles and lightly mix. Sprinkle the grated cheddar over the mixture and place in the oven for 15 minutes until cheese has melted.