1 lb. noodles, spaghetti or other pasta
2 tbsp. butter
2 tbsp. flour
1/2 tsp. onion powder
1/2 tsp. dill weed
1/4 tsp. ground white pepper
1/4 tsp. marjoram
Dash cayenne pepper
1 to 2 tsp. curry powder
2 c. milk
1 (15 1/2 oz.) can red or pink salmon, drained

Cook pasta. Meanwhile melt butter. Stir in flour and seasonings. Cook 1 minute over low heat, stirring almost constantly. Gradually stir in milk. Heat to boiling, stirring constantly. Remove from heat or keep over very low heat. Drain salmon. Remove skin and bones. Break up large pieces of fish and add to sauce, stirring as little as possible. Keep hot. Drain pasta and serve on platter. Pour sauce over pasta.