8 oz. egg noodles
1 tsp. salt
1 tsp. oil
1 clove garlic, minced
1/2 c. finely chopped green onions
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. unsifted flour
1 1/2 c. milk
2 (7 oz.) cans tuna, drained (or 2 c. chopped turkey, chicken, or ham)
1/3 c. cracker crumbs
2 tbsp. minced parsley
2 tbsp. melted butter

Combine noodles with 8 cups of very hot tap water, 1 teaspoon salt, and 1 teaspoon oil in 3 quart bowl or casserole. Cover tightly. Cook on high until partially cooked (about 10 minutes). Stir once or twice. Drain and set aside. In a 3 quart casserole, combine butter, garlic, onion, salt, and pepper. Microwave on high 2 to 3 minutes, stirring after 1 minute. Stir in flour until smooth. Gradually stir in milk. Microwave on high 4 to 6 minutes, stirring every 2 minutes until smooth and thickened. Gently stir meat and noodles in sauce. Cover. Microwave on high 15 to 17 minutes, stirring every 8 minutes. In small bowl, mix together crumbs, parsley, and butter. Sprinkle over casserole before serving.