8 oz. elbow macaroni
2 tbsp. butter
2/3 c. milk
1 tsp. salt
1/4 tsp. pepper
10 oz. frozen peas
1 lb. can salmon
2 hard boiled eggs
1/2 c. chopped onion
1 can cream of chicken soup
1/2 lb. cheddar cheese, shredded
2 tbsp. grated Parmesan cheese
1/2 tsp. mustard

Cook and drain macaroni. Saute onion in saucepan with butter. Add soup, milk, cheeses and seasonings. Heat, stirring often, until cheeses melt. Separate salmon into chunks. Remove bones. Thaw peas slightly. Combine macaroni, sauce, salmon and 1/2 of the peas. Toss gently to blend. Bake in 2 quart casserole 30 to 40 minutes at 350 degrees. Garnish with remaining peas and eggs.