Copycat "Not Your Mama's Tuna Casserole"

Recipe acquired from Mary Sullivan Frasier's blog, "Go ahead....Take a Bite!"

1 Pkg Extra Wide Egg Noodles, cooked and drained (I used a 16 oz. pkg.)
4 Cans White Albacore Tuna, drained well and flaked (I used two 12 oz. Light Tuna as that's all I had)
2 Cans Cream of Mushroom Soup
1/2 Cup Sour Cream
1/4 Cup Mayonnaise (not salad dressing/Miracle Whip)
1 Tsp Dijon Mustard (heaping) (I used Chinese hot mustard as that's all I had)
1/2 Cup Milk, Half & Half or Cream
2 Cups Shredded Sharp Cheddar Cheese
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Dried Thyme
1/2 Tsp Cayenne Pepper (optional)
Salt & Pepper
Topping:
1 Cup French Fried Onion Rings
1 Cup Potato Chips (I didn't have chips so I used a little more of the French Fried Onion Rings)
2-3 Tbsp. Butter, in small pieces

Preheat oven to 350 degrees.  Spray 13"x9" pan with cooking spray.

In a large bowl (I had to use my large 5 qt. ? salad bowl) combine the noodles with the cream of mushroom soup, milk, sour cream, mayonnaise and mustard.  Add the spices, drained tuna and lastly the cheese.  Combine thoroughly without breaking up the noodles.  Pour into baking dish (I need to get pretty casserole dish like Mary's).

Spread it out evenly

Sprinkle on the fried onions and potato chip mixture over entire dish

 Bake uncovered for 25-30 minutes, until top is golden brown

I am a fan of tuna casserole.  I bought two large cans of tuna last week when I went to the grocery store before I even saw this recipe on the "Go Ahead... Take A Bite!" blog.  The second I laid my eyes on this recipe, I knew this is was the reason why I bought those two cans of tuna.  My usual tuna casserole recipe was getting old so this one with the crispy topping jumped out at me.  This casserole is creamy, spicy and savory on the inside and crunchy and tasty on the outside.  An awesome combination and a definite keeper.  Thank you Mary Sullivan Frasier from, "Go Ahead... Take A Bite!", we enjoyed it thoroughly

Have a great weekend everyone!!