Boil desired amount of extra wide egg noodles.
As noodles cook, combine 2 cans of tuna (drained), one can cream of mushroom soup, one can Veg-All (drained), and one can sweet green peas (drained) into casserole dish. Combine 2 Tbsp Mayo, 2 Tbsp milk, and 1/4 cup of sour cream. Stir into tuna mixture. Stir in cubes of Velveeta cheese (as desired). Add cooked noodles to mixture and stir until well combined. Bake @ 350 for 15 minutes. Velveeta should be melted. Crumble Ritz crackers (1/2 sleeve) on top of casserole and drizzle 1 stick of melted butter over the top. Bake again @ 350 for 10 minutes, or til bubbly around the edges.