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1
Bring a large pot of salted water to a full rolling boil. Cook the egg noodles until just tender but with faint resistance at the centre. Drain and set aside.
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2
In a large mixing bowl, combine the undiluted cream of mushroom soup with the milk and stir until smooth. Fold in the drained tuna, thawed peas, and cooked noodles. The mixture should be cohesive and evenly coated — neither soupy nor dry.
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3
Transfer the mixture to a greased baking dish. Spread it level. Distribute the crushed potato chips in an even layer across the surface. This is where the dish lives or dies: the chip crust must cover the filling completely and uniformly, so that it bakes to a single, coherent golden shell rather than isolated scorched patches over exposed, dried-out noodles.
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4
Bake until the filling is bubbling at the edges and the chip topping is deep golden and audibly crisp when tapped. Remove from the oven and allow to rest two to three minutes before serving.