Tuna-Noodle Casserole

• 8 ounces egg noodles 1/2" wide
• 3 tablespoons margarine
• 1 cup mushrooms chopped
• 2 tablespoons chopped celery
• 2 tablespoons chopped onion
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup skim milk
• 13 ounces tuna in water
• salt
• pepper
• 1 cup potato chips crushed
• 1 cup shredded low-fat cheddar cheese
• 1 cup dry bread crumbs

1. Prepare the noodles in a large saucepan according to the package directions. Drain, return to the saucepan, and keep them warm. Heat oven to 375 F. Grease a 2 quart casserole. In a saucepan, over medium heat, melt the margarine; 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; bring to a boil, stirring constantly. Reduce the heat to low; cook about 5 minutes, stirring frequently,
2. 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.

egg noodles, margarine, mushrooms, celery, onion, allpurpose, chicken broth, milk, water, salt, pepper, potato chips, cheddar cheese, bread crumbs

Taken from www.yummly.com/recipe/Tuna-Noodle-Casserole-1673992 (may not work)