8 oz. egg noodles
1 (10-1/4 oz) can cream of celery soup
1/2 cup mayonnaise
3/4 cup evaporated milk
1 cup grated cheddar cheese, divided
1/2 cup finely chopped celery
1/2 small onion, finely chopped
4 oz. mushrooms, drained
1 teaspoon black pepper
1 (7 oz) can tuna, with juice

Cook egg noodles to al dente in boiling salted water; drain well. Preheat oven to 325 degrees.

Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese. Sprinkle reserved cheese over the top. Bake for 30 minutes; serve hot.