Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

Cook the noodles: Bring a large pot of water to a boil and stir in the bouillon powder. Boil the egg noodles for about 4 minutes — they should be slightly undercooked since they’ll finish baking in the oven. Drain and set aside.

Make the creamy base: In a large mixing bowl, combine both soups, sour cream, milk, peas, tuna, garlic powder, Mrs. Dash seasoning, and black pepper. Stir until smooth and evenly blended.

Combine: Add the cooked noodles to the mixture and fold gently until well coated.

Assemble the casserole: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the shredded cheese over the top.

Add the topping: Mix the crushed Ritz crackers with the melted butter, then scatter the buttery crumbs evenly over the casserole.

Bake: Place in the oven and bake for about 25 minutes, until hot, bubbling, and the topping is golden brown.