Tuna Casserole

Tuna Casserole 8 ounces egg noodles 1 (10 1/4 ounce) can cream of celery soup 1/2 cup mayonnaise 3/4 cup evaporated milk 1 cup grated cheddar cheese, divided 1/2 cup finely chopped celery 1/2 small onion, finely chopped 4 ounces mushrooms, drained (optional) 1 teaspoon black pepper 1 (7 ounce) can tuna, with juice Cook egg noodles to al dente in boiling salted water; drain well. Preheat oven to 325°F. Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese. Sprinkle reserved cheese over the top. Bake for 30 minutes. Serve hot.