2 tbsp. oil
1 med. onion, sliced
1 c. chicken broth
1 can (8 oz.) pineapple chunks, drained, juice saved
1 sm. green pepper
1 can tuna, drained and flaked
8 oz. egg noodles
1 tbsp. corn starch

Heat oil and cook onion, add broth, pineapple, green pepper and tuna, simmer covered stirring occasionally until pepper is tender. Cook noodles and drain into skillet add cornstarch blended with juice reserved from pineapple.

Heat stirring constantly until slightly thickened 5 minutes. Serve over hot noodles.