In a large pot on the stove-top, cook the egg noodles according to the directions on the package until just al dente. Drain.
In a large mixing bowl, combine together the cream of mushroom soup, 1 cup of the cheese, milk, tuna, peas, pimentos, salt and pepper until well mixed.
Add the cooked and drained noodles to the mixing bowl and toss.
Spray the inside of a 3.5 quart casserole slow cooker with non-stick cooking spray and add mixed ingredients.
Evenly sprinkle the casserole with the remaining 1 cup of cheese and breadcrumbs.
Cover and cook on HIGH for 2 hours or on LOW for 3 to 4 hours.
Serve and enjoy!
Notes
If you don't have a casserole slow cooker yet, this recipe may also be cooked in a 6 quart or larger oval or round slow cooker. The cooking time will be about the same.