Tuna Casserole

2 cans cream of mushroom soup
1 1/2 cups frozen peas
1 medium onion, finely chopped
2- 6 oz. cans tuna, drained
3 hard boiled eggs, chopped
1 lb. egg noodles, cooked
1 cup chicken broth

Saute onions in olive oil and butter with salt and pepper.  Add mushroom soup and chicken broth, stir.  Add peas, tuna and egg, stir.  Add noodles, stir.  Transfer mixture to a casserole dish and top with potato chips or breadcrumbs.  Bake at 375 for 15 minutes.