Next, in a large pot cook your egg noodles according to the directions on the package. Be careful not to over cook, I usually cook mine to al dente, taking them off a minute or two early so they don't get mushy while baking.
Drain the noodles and two tablespoons of butter to coat them with. Add them to a greased casserole dish and let them cool.
In a large bowl, combine the cans of tuna (drained), sour cream, mayonnaise, milk, cream of mushroom soups, and salt and pepper (I used about ½ teaspoon of salt and 1 teaspoon of pepper or you can add to your own personal taste). Mix well.
With a large spoon, stir in the peas and mushrooms.
Pour the tuna mixture over the egg noodles. Fold together gently. Sprinkle the cheddar on top.
Sprinkle the crushed buttery crackers on top.
Bake for 30 minutes at 350 degrees or until cheese is well melted. There is no need to cover while baking.