Souper Tuna Crunch

1 can (about 3 oz.) Chinese noodles
1 can cream of mushroom soup
3/4 c. water
1 can (6 1/2 oz.) tuna
1 c. cashews or peanuts
1 c. chopped celery
1/2 c. finely chopped celery
1/2 c. cooked peas
Soy sauce

Reserve 1/2 c. Chinese noodles. In 1 1/2 quart casserole, combine remaining noodles, soup, water, tuna, cashews, celery, onion, and peas. Bake at 350 for 30 minutes or until hot; stir. Sprinkle reserved noodles around edge. Bake 5 minutes more. Serve with soy sauce. Makes about 4 1/2 cups.