Tuna Noodle Casserole

Tuna Noodle Casserole

• 1⁄2 bag of extra wide egg noodles

• 1⁄2 cup milk

• 1⁄2 cup sour cream

• 1 can cream of mushroom soup

• 1 can tuna

• Crunchy chips for topping

Preheat the oven to 350F

Boil the water for the noodles and cook them until they are al dente.

Meanwhile, combine the milk, sour cream and mushroom soup in a saucepan and heat on medium until

they begin to bubble. Stir in the tuna and let simmer for a minute or so.

Combine the sauce with the noodles in a casserole dish and top with crushed chips.

Bake for 30 minutes.