In a sauce pan, combine condensed soup, 1 cup of water, beef bouillion, mushrooms and dijon mustard. I like to use low sodium cream of mushroom soup and add the bouillion to add a different type of saltiness. Bring to a simmer. In the meantime, prepare egg noodles. You may wish to use only half a tblspoon of the dijon to check the flavor before adding more. The first time i made this i used about 2 tblspoons and it was a bit too much.

When the noodles are close to finishing, add the tuna and peas to the sauce. Add more water or milk to reach desired consistency.

Pour over noodles and enjoy!