Mueller'S Tuna Casserole

• 1 tablespoon margarine or 1 tablespoon butter
• 1 medium onion, chopped
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 1/4 cups milk
• 1 teaspoon Worcestershire sauce (optional)
• 1/2 teaspoon prepared mustard
• 1/4 teaspoon pepper
• 1 (6 ounce) can tuna, drained well
• 1 cup frozen peas
• 8 ounces egg noodles, cooked 6 minutes and drained well (about 5 cups)
• 2 cups shredded cheddar cheese
• 1/2 cup of crushed potato chips (optional)

1. Cook noodles for 6 minutes, pour noodles and boiling water over frozen peas in colander, set aside to drain well.
2. In 2-quart saucepan melt butter over medium-high heat. Add onion; cook, stirring, 3 minutes.
3. Stir in soup, milk, Worcestershire sauce, mustard and pepper; stirring constantly, bring to a boil and then remove from heat.
4. Stir in cheese until smooth, then add tuna.
5. In 2-quart casserole combine tuna mixture, egg noodles and peas. Sprinkle with potato chips.
6. Bake in 350u0b0F oven 25 to 30 minutes or until heated through.

margarine, onion, condensed cream, milk, worcestershire sauce, prepared mustard, pepper, tuna, frozen peas, egg noodles, cheddar cheese, potato chips

Taken from www.food.com/recipe/muellers-tuna-casserole-172893 (may not work)