1 (10 1/2 oz.) can beef consomme
1 1/2 c. water
1 1/3 c. flour
2 tbsp. horseradish
2 tbsp. Worcestershire sauce
2 tbsp. butter
2 (7 oz.) cans tuna in water, drained and flaked
1/4 c. chopped fresh parsley
1 (7 oz.) pkg. Creamette spaghetti (or 1/2 of 1 lb. pkg.)

Heat beef consomme to boiling point. Combine water and flour; mix well. Add to consomme and cook over low heat until thickened, stirring constantly. Stir in horseradish, Worcestershire sauce, butter, tuna and parsley; cook over low heat 10 minutes, stirring constantly.

Prepare Creamette spaghetti according to package directions. Drain. Serve tuna sauce over hot noodles.