Rich's Famous Tuna Casserole --not gluten free

Tuna Fish Casserole
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Tuna Fish CasseroleIngredients:Three 6 oz cans of chunk light Tuna packed in waterTwo 10-3/4 oz cans of condensed Cream of Celery soupTwo 10-3/4 oz cans of condensed Cream of Mushroom soupOne 15 oz can of PeasOne 7 oz can of pieces and stems MushroomsOne 16 oz bag of extra wide hearty Egg Noodles1/4 cup of Worcestershire Sauce1/8 cup of Chopped Onion flakes1/8 cup of Chopped Parsley flakes1/2 teaspoon of Chesapeake Bay Style Seafood Seasoning1/2 teaspoon of Garlic Powder1/4 teaspoon of Ground Celery SeedUnseasoned BreadcrumbsInstructions:Preheat oven to 350°.Cook Egg Noodles in accordance with the instructions on the package.While noodles are cooking: Drain Tuna. Do not press dry. Drain Mushrooms and Peas. Combine all ingredients, except noodles and breadcrumbs, in a large bowl and stir thoroughly.Drain noodles.In a large casserole dish, spoon a 1/2-inch deep layer of the tuna mixture. Add 1/2 of the noodles. Cover with 1/2 of the remaining tuna mixture. Add remaining noodles and cover with remaining tuna mixture. Finish with a 1/8-inch layer of breadcrumbs.Cover casserole dish and place in oven for one hour. Allow to sit for 10 minutes before serving. Add salt to taste.