6 1/2 oz. can tuna
1/2 bag egg noodles
1 (2 14/ oz.) can black olives, chopped
1 (4 oz.) can mushrooms, chopped
4 sweet pickles, chopped
3 scoops mayo
Mustard
Oil
2 tbsp. diced pimientos, strained of juice (opt.)

While egg noodles are cooking add 1 capful of oil to noodles. In a separate bowl chop up pickles. Add the olives, mushrooms and 2 tablespoons of diced pimientos, strained and tuna, chopped. After noodles are strained under cold water, put in large bowl and mix all of ingredients you had in that one bowl. Add the mayonnaise and mustard. Mix well and enjoy.