1 (10 oz.) can condensed cream of chicken soup
2 (5 oz. ea.) cans tuna in water (do not drain)
1 (12 to 16 oz.) bag Dutch egg noodles
1 cup milk (or use the soup can - works great also)
2 cups water (or use the soup can)
1/2 tsp. salt (or to taste)
1/2 tsp. black pepper (or to taste)
1/2 tsp. powdered chicken broth (optional)
2 cups sharp cheddar cheese, divided

In a large pan place all the ingredients except the cheese. Cook on low heat on top of the stove until noodles are done. Turn off heat.

Place half of the cheese in the casserole and stir in. Let melt with lid on pan. Then place rest of cheese on top of the casserole. Let melt and serve over mashed potatoes.

Submitted by: Cindy Reed