Debra's Tuna Casserole

2 cans tuna
1 can cream of mushroom soup
1 can cream of celery soup
1/2 med onion (minced)
1 can mushrooms
2 cans milk
Egg noodles
French's Fried Onion
Onion Powder, garlic powder, salt, and pepper to taste


Directions:
1 Empty soups into sauce pan on low and warm through. (I have also substituted the cream of celery with a cheddar cheese soup, also very good)
2 Add 2 cans milk gradually
3 Add mushrooms and warm through
3 Empty 2 cans tuna (drained) into casserole dish
4 Add minced onion
5 Season with onion powder, garlic powder, salt, and pepper
6 Add soup mixture
7 Add cooked egg noodles until mixture is combined, but soupy
8 Add in about 3/4 c crumbled French's Fried Oinion
9 Cook at 350 for 20 minutes
10 Remove from oven, stir, and cover the top with crumbled French's Fried Onion
11 Return to oven for 20 minutes
12 Remove and let stand for 10 minutes before serving