Preheat your oven to 350°F.

Cook the egg noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and cook for an additional minute.

In a large mixing bowl, combine the cooked egg noodles, sautéed onion and garlic, peas, flaked tuna, cream of mushroom soup, sour cream, shredded cheddar cheese, dill, salt, and pepper. Mix until well combined.

Transfer the mixture to a greased 9x13-inch baking dish. If desired, sprinkle breadcrumbs on top for added crunch.

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

Let it cool for a few minutes before serving.