Serves 4 to 6

My mom made great tuna and noodles long before all those ‘50’s canned soup recipes.  It’s not that hard and you can somewhat control the amount of fat and sodium.

1, 8-ounce package wide egg noodles or 1 recipe Basic Egg Noodles, cooked  to desired degree of doneness and well drained

2 tablespoons butter, margarine or soy substitute
2 tablespoons all-purpose flour
A pinch of mixed dried herbs – (also called Italian seasoning)
1 cup milk
1, 6-ounce water pack tuna, drained
½ cup shredded cheese of choice – (optional)
1 cup of frozen peas
Fresh course ground black pepper

¼ cup minced fresh parsley

Preheat the oven to 350°.  In a sauce pan, whisk the butter and flour together over a medium heat until the butter is melted and the mixture is bubbling.  Add the herbs and the milk and continue whisking until the mixture has thickened to the consistency of thick cream.  Add the drained tuna, cheese if using and peas.  Season to taste with pepper.  Add the noodles and parsley, mix gently and pour into a baking dish.  Place in the center of the oven and bake until the top is just beginning to brown.  Serve hot.