Preheat the oven to 375 degrees F. Bring a large pot of water to a boil and cook the egg noodles according to package directions until al dente. Drain and set aside.

In a mixing bowl, stir together the drained tuna, cream of mushroom soup, milk, frozen peas, shredded cheddar cheese, salt, and black pepper until evenly combined.

Add the drained noodles to the bowl and fold gently until the noodles are coated with the sauce mixture.

Spoon the mixture into a greased 2-quart casserole dish and spread it into an even layer.

In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle the mixture evenly over the top of the casserole.

Bake uncovered for 25 to 30 minutes until the topping turns golden and the edges bubble.