1 c. dry noodles
1 (6 1/2 oz.) can light chunk tuna in water
1 (10 3/4 oz.) can cream of mushroom soup
1/3 c. milk
2 handfuls potato chips
1 (8 oz.) can water chestnuts (only if you like them)

Boil a quart or so of water in a large saucepan, then add the noodles. Cover and lower the heat for about 8 minutes or until the noodles are done. You can tell by fishing one out with a fork and tossing it against the refrigerator. If it sticks, you're ready. Drain the noodles and put it into a 1 quart baking dish. Open the can of tuna and drain off the water. Scoop the tuna out of the can and into the baking dish. Add the soup, milk, and 1 handful of potato chips and mix up. Open the water chestnuts (if you're using them), drain them, chop them up, and mix in too. Sprinkle the remaining potato chips on top.

Bake in a 350 degree oven until hot throughout, about 30 minutes. Use oven mitts to remove from oven. Serve and eat!