Boil the wide egg noodles in salted water according to package directions until al dente (you will need 6 cups of cooked egg noodles). Save ½ cup of the pasta water in a small measuring cup or bowl. Then, add the evaporated milk and mix it with the pasta water until combined. Set it aside.

In a large measuring cup or bowl, add the cooked egg noodles, cream of mushroom soup, cream of celery soup, sour cream, and the evaporated milk pasta water mixture. Fold everything together until incorporated. Then, add in celery salt, cracked black pepper, the can of drained tuna, and ½ a cup of freshly shredded cheddar cheese. Fold that together until fully incorporated. Set it aside.

Now, take a large ziploc and add in the sea salt and vinegar chips. Close the ziploc bag and crush the chips up. Once they are all crushed up, pour in the melted butter, close the ziploc bag, and shake it around so the butter can coat the crushed up chips. Set that aside.

Add that creamy tuna noodle mixture into a greased baking dish and smooth it out so it's in an even layer. Next, evenly sprinkle 1 ½ cups of freshly shredded cheddar cheese over the top. Then, sprinkle the buttery crushed chips evenly all over the top.

Bake in the oven at 375°F for 20 - 25 minutes. Enjoy!