1 lb. wide egg noodles
1 lb. pkg. frozen broccoli
3 cans tuna, drained
2 cans cream of mushroom soup
1/2 c. milk
1 c. mayonnaise
1 c. Cheddar cheese, grated
2 tsp. dill weed
1 can of French fried onions

Cook noodles according to package directions; drain. Mix soup, milk, mayonnaise, dill and cheese together. Add cooked noodles. In a 9 x 13 inch pan, put frozen broccoli on bottom, flake tuna over the broccoli, pour noodle mixture over the tuna. Bake at 325 for 30 minutes. Sprinkle onions on top. Bake another 5 to 10 minutes.