INGREDIENTS: 1 (12 ounce) package egg noodles 2 tablespoons vegetable oil 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup red bell pepper, chopped 1 (11 ounce) can condensed cream of Cheddar cheese soup 1 (6 ounce) can tuna, drained 1/4 cup milk 1/4 teaspoon salt ground black pepper to taste 1/4 cup Italian seasoned bread crumbs DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well. While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender. Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat. Fold the noodles into the saucepan. Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.