Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

This was developed by one -main dish all over
-of the larger potato chip The country. Quick and
-concerns to sell -easy to fix, it has graced
Their product. But it -diner and home
-quickly developed into a T Ever since.

---------------------YIELD: 6 SERVINGS--------------------------
8 oz 1/2-Inch Wide Egg Noodles, 1 1/4 c Milk
-1 Pkg. 2 cn 6 1/2 to 7 Oz Size Tuna
3 T Butter Or Regular Margarine 1/2 t Salt
1 c Chopped Fresh Mushrooms, 1/4 t Freshly Ground Black Pepper
-About 4 Oz 1/2 c Crushed Potato Chips
2 T Finely Chopped Celery 1/2 c Grated Cheddar Cheese
2 T Finely Chopped Onion 1/4 c Fine, Dry Bread Crumbs
3 T Unbleached Flour Parsley Sprigs, If Desired
2 c Chicken Broth

Prepare the noodles in a large saucepan according to the package
directions. Drain, return to the sauce pan and keep them warm. Heat
the oven to 375 degrees F. Grease a 2-quart casserole. In a 2-quart
saucepan over medium heat, melt the butter and add the mushrooms,
celery and onion cooking about 10 minutes, stirring occasionally,
until tender. Stir in the flour until well blended. Gradually add the
chicken broth and milk and bring to a boil, stirring constantly.
Reduce the heat to low and cook about 5 minutes, stirring frequently,
until the mixture is slightly thickened. Pour into the saucepan with
the noodles, stir in the tuna, salt and pepper. Spoon the tuna
mixture into the prepared casserole. In a small bowl, combine the
potato chips, cheese and bread crumbs. Sprinkle over the casserole
and bake for 25 minutes, or until hot and bubbly and the top is
golden. Garnish with parsley sprigs, if desired.

From The Redbook Magazine January, 1986

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