1 (8 oz.) pkg. med. wide noodles
1 can cream of mushroom soup, diluted with water to make 2 c.
2 eggs, slightly beaten
1 tsp. salt
1/2 tsp. pepper
2 tbsp. lemon juice
3 tbsp. poppy seeds
1/2 c. slivered almonds

Cook noodles in boiling, salted water until tender. Drain well. Combine with remaining ingredients. Press into a well buttered 9 inch ring mold. Bake at 300 degrees for 1 hour. Turn out on platter. Fill with tuna a la king (or your favorite entree). Decorate outside of noodle ring with seasoned, colorful vegetables.