2 tbsp. butter
1/2 c. chopped onion
1/4 c. chopped parsley
1/2 tsp. salt
1/2 tsp. thyme
1 tbsp. lemon juice
2 (6 1/2 oz.) cans tuna
1 (10 oz.) pkg. frozen peas, thawed
1 c. shredded Swiss cheese
4 oz. wide egg noodles, cooked
4 eggs, beaten
1 c. milk

In skillet, saute onion in butter. Add parsley, seasonings and lemon juice. Add tuna, peas and cheese. Combine beaten eggs and milk; add to cooked noodles. Combine noodles and tuna mixture. Pour into 2 quart casserole. Bake uncovered at 350 degrees for 50 minutes. Let stand 10 minutes before serving. Serves 6.