Remove 1 cup peas from freezer so that they can begin to thaw.
Drain tuna and add to Instant Pot.
Add 4 cups chicken broth, 4 oz of cubed cream cheese, and a 12 oz package of egg noodles to the pot.
Add ½ tsp pepper, 1 tsp salt, ½ tsp garlic powder and ½ tsp onion powder to the mixture.
Give everything a quick stir.
Place lid on Instant Pot, turn vent to sealed position, press MANUAL and set the time for 3 minutes. It will take the pot a few minutes to come to pressure.
When the 3 minutes is finished, do a quick release.
Once the pin has dropped, carefully open Instant Pot.
Stir in a 5 oz can of evaporated milk, 1 ½ cup shredded cheddar cheese and 1 cup peas.
Let the pasta sit until the cheese is melted and the peas are warmed through.
Stir in 2 Tbsp fresh lemon juice.
Garnish with chopped parsley and serve immediately.