Cheesy Tuna Pea Doodle

Natalie approved and everything! (and she is one picky eater!)

10-3/4oz can cream of mushroom soup
1-1/4C milk
3 T. butter, diced
12 to 16 oz pkg egg noodles, cooked
1 C frozen peas, cooked
2 6oz cans of tuna, drained
celery salt and pepper to taste
1C shredded cheese ( I used colby jack)

Mix together soup, milk, and butter in a large saucepan over medium heat. Gently stir in noodles, peas, and tuna. Simmer until heated through, about 10 min. Stir in celery salt and pepper and then top with cheese. Remove from heat and let stand just until the cheese melts. Serve and enjoy!