1/2 c. chopped onion
1 (10 1/2 oz.) can of mushroom soup
1 (6 oz.) can evaporated milk
1/4 c. grated Parmesan cheese
1 (7 oz.) can white chunk tuna, flaked and drained
1 (3 oz.) can sliced mushrooms, drained
2 tbsp. chopped ripe olives
2 tbsp. fresh parsley
2 tsp. lemon juice
6 oz. noodles, cooked and drained

Cook onion in small amount of butter until tender, but not brown. Add soup, milk and cheese (jack or cheddar may be substituted); heat and stir. Break tuna in chunks; add with remaining ingredients. Pour into lightly greased 2 quart casserole. Sprinkle with additional cheese and paprika. Bake at 350 degrees for 25 to 30 minutes. Top with additional snipped parsley and ripe olives. Serves 6 to 8.