Tuna Casserole

From Stevie’s collection, probably typed by Mom:

2 C uncooked egg noodles
1 small chopped onion
2 T oil
1/2 C chopped parsley
1 C white cabbage, shredded
1 C fresh or frozen peas
1 t oregano
1 can 7-1/2 oz tuna drained and flaked
salt and pepper
Cook noodles in 6 cups boiling water until tender. Drain well. Saute onion in oil until soft. Add parsley, cabbage, and oregano and cook long enough to soften. Mix noodles, cabbage mixture and remaining ingrediants (sic) together and put in 2 quart casserole dish. Bake covered at 325 for 20 minutes. Sprinkle a little water over if necessary.