Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the condensed cream of mushroom soup and whole milk, whisking until smooth. Season with salt and pepper.

Gently fold in the drained tuna, cooked noodles, and cheddar cheese until coated.

In a separate bowl, mix crushed crackers with melted butter until well-coated.

Pour the tuna mixture into a baking dish and spread evenly. Sprinkle the topping over it.

Bake for 20 to 25 minutes, until the edges are bubbling and the top is golden brown.

Let it rest for a few minutes before serving.