This is the creamiest tuna casserole I've ever had. The celery adds a little crunch that is nice too.
6 oz medium egg noodles
6.5 oz canned tuna drained
1/2 c mayo
1 c celery finely chopped
1/3 c onion finely chopped
10 1/2 oz can cream of chicken
1/2 c milk
1 c cheese (whatever kind you like)
Optional: 1/2 c slivered almonds
Cook noodles according to package directions. Add all other ingredients to drained noodles and stir to combine. You can heat through and serve from stove top, or bake at 425 degrees for 20 minutes.