1 (12 oz.) bag Dutch egg noodles
1 (10 oz.) can cream of chicken soup
1 cup milk
1/2 cup (1 stick) butter
1 (8 oz.) bag grated cheddar cheese
2 (5 oz. ea.) cans tuna in water (drained)
1/3 cup grated Parmesan cheese, for sprinkling
bread crumbs, for sprinkling
your-choice vegetables (optional)

Boil noodles according to package directions and drain. In a saucepan, mix together soup, milk, and butter. Slowly melt the cheddar cheese into the sauce. Stir in the tuna and the drained noodles. Put into a casserole dish and sprinkle Parmesan cheese and bread crumbs on top.

Bake at 350°F for 15 to 20 minutes.

Submitted by: Susan