Tuna Noodle Casserole

Ingredients

4 ozs egg noodles (wide), cooked per pkg
directions (1/2 an 8 oz package)
3 tbs butter or margarine
1 cup fresh mushrooms, chopped (measure after chopping)
2 tbs celery, finely chopped
1 small onion, finely chopped
3 tbs all-purpose flour
2 cups chicken broth
1 cup milk
2 cans tuna (packed in water), drained (reserve)
1/4 cup of the water).
1/2 tsp salt
1/4 tsp black pepper
1/2 cup potato chips, crushed
1/2 cup sharp cheddar cheese, grated
1/4 cup unseasoned bread crumbs (dry), fine
1 small jar pimentos, chopped (optional)

Cook noodles per package directions; keep warm afterwards.

Preheat oven to 375-degrees. Grease a 2-quart casserole; set aside.
In a 2-quart saucepan, over medium heat, melt the butter and add the mushrooms, celery and onions. Cook, stirring frequently, until the onions are tender (about 10 minutes). Stir in the flour until blended. Gradually add the chicken broth, milk and 1/4 cup of the tuna water. Bring mixture to a boil, stirring constantly. Reduce heat to low and cook about 5 minutes longer, stirring frequently, until the mixture is slightly thickened. Pour into the saucepan with the noodles; tossing to mix. Add the tuna, salt, pepper and pimentos (if used). Spoon mixture into prepared casserole dish.

In a small bowl, mix together the potato chips, cheese and bread crumbs; sprinkle mixture over the casserole.
Bake 25 minutes, or until hot and bubbly and the top is golden brown.