1/2 c. chopped onion
2 tbsp. butter
10 1/2 oz. can cream of mushroom soup
1 soup can milk
2 soup cans of water
1 tsp. salt
1/4 tsp. pepper
Dash of curry
4 c. uncooked wide egg noodles (6 oz. size)
7 oz. can tuna, drained and flaked
1/2 c. grated cheddar cheese

In 3 quart sauce pan saute onion in butter until soft. Add next 6 ingredients. Bring to boil. Add egg noodles and boil gently until tender, about 10 minutes, stirring often. Add tuna and cheese; stir until cheese is melted. Turn off heat, let stand on burner 10 minutes before serving. 14 ounce can mushrooms well drained may be added along with tuna, if desired.