Preheat oven to 375°F (190°C).
Cook the egg noodles according to package directions until al dente, then drain.
In a large mixing bowl, combine the cream of mushroom soup, milk, and half of the shredded cheddar cheese.
Add the drained tuna, chopped onion, celery, black pepper, and salt to the bowl. Stir until well combined.
Fold in the cooked egg noodles, ensuring they are evenly coated with the mixture.
Transfer the mixture to a greased 2-quart casserole dish.
Sprinkle the remaining cheddar cheese and crushed potato chips on top.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Allow the casserole to cool for a few minutes before serving.
Variations & Tips
For a twist on this classic, consider adding a cup of frozen peas or a handful of sautéed mushrooms to the mixture before baking. If you prefer a bit of a kick, a dash of hot sauce or a pinch of cayenne pepper can add some heat. For those watching their sodium intake, using low-sodium cream of mushroom soup and unsalted potato chips can make this dish a bit healthier without sacrificing flavor.