Chicken, ham, turkey, tuna, or pork may be used in this easy-to-prepare week-night noodle favorite! Great for using leftovers.

3 c. uncooked egg noodles
1 tbsp. butter
1/4 c. chopped onion
1/2 c. chopped celery
1 can (10 3/4 oz.) condensed cream of chicken soup, cream of mushroom or cream of celery
1/2 c. mayonnaise or salad dressing
1 can (6 1/2 oz.) tuna, rinsed, drained and flaked or 2 c. cubed cooked ham, pork, chicken or turkey
1/4 c. sunflower nuts, optional
1/4 c. crushed potato chips (optional)

Bring 4 cups water, 1 tablespoon cooking oil and 1 teaspoon salt to a full rolling boil in a 3 quart covered glass dish for 6 to 10 minutes on High. Stir in noodles and recover. Microwave 8 to 10 minutes on medium, or until tender. Drain, rinse with hot water and set aside.

Place butter, onion and celery in a 2 quart glass casserole. Microwave about 3 minutes on high, or until partially cooked. Stir in remaining ingredients (except potato chips, if used). Sprinkle chips on top and microwave about 8 to 11 minutes on medium high, or until heated through. Let stand 5 minutes before serving. About 4 servings.