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Tuna Sour Cream Casserole

1 package of  frozen peas
1/4 cup of  margarine
2 cups of  soft bread crumbs
2 cups of  cooked noodles
1 cup of water packed tuna
1 cup of sour cream
1/2 cup of  milk
1 can of cream of mushroom soup

Cook peas and drain. Brown bread crumbs in margarine, stirring over low heat until brown. In a 2 quart casserole, combine noodles, tuna, sour cream, milk, soup and peas. Mix well, sprinkle with bread crumbs and bake at 350ºF.  for about 40 minutes. 

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