Vegetarian 'Tuna' Casserole

I also found the base for this recipe on allrecipes.com. I changed it a little and vegetarianized it! Pixie mmmmm'd with gusto throughout the whole meal.

• 1 (12 ounce) package egg noodles
• 1/2 cup chopped onion
• 2 cups shredded cheddar cheese
• 1 cup frozen green peas
• 1 cup of reconstituted chicken style textured vegetable protein (tvp) or equivalent
  
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 4 oz of canned sliced mushrooms (I used shitake) or sauteed fresh mushrooms
• 1 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/8 tsp black pepper
  
• 1 cup crushed bread crumbs, potato chips, or corn flakes

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Saute onions in a small amount of olive oil, just until translucent
   
4. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tvp, soup, mushrooms, salt, onion powder, garlic powder, and black pepper. Transfer to a 9x13 inch baking dish, and top with bread crumbs and remaining 1 cup cheese.
5. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.