Preheat the oven to 375°F and lightly grease a medium baking dish.

Bring a large pot of water to a boil. Add the egg noodles and cook until just tender, then drain and return them to the pot.

Stir the cream of mushroom soup and milk into the noodles until the mixture is smooth and evenly coated.

Add the drained tuna, frozen peas, salt, and black pepper. Mix gently until everything is combined.

Transfer the mixture to the prepared baking dish and spread it into an even layer.

Sprinkle the breadcrumbs evenly over the top.

Bake for 20 minutes until the sauce is bubbling and the breadcrumbs are lightly golden.