1 (8 oz.) pkg. egg noodles
3 tbsp. butter
1 c. fresh mushrooms, sliced
2 tbsp. celery, finely chopped
2 tbsp. onion, finely chopped
3 tbsp. all-purpose flour
2 c. chicken broth
1 1/2 c. milk
2 (6 1/2 or 7 oz.) tuna
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. crushed potato chips
1/2 c. grated Cheddar cheese
1/4 c. fine, dry bread crumbs

Prepare noodles according to instructions. Drain and return to saucepan. Heat oven to 375 degrees. Grease 2 quart casserole dish. In a 2 quart saucepan, over medium heat, melt butter, add mushrooms, celery and onions. Cook 10 minutes; stirring constantly until tender. Stir in flour until blended thoroughly.

Gradually add broth and milk. Bring to a boil. Reduce heat and cook about 5 minutes until slightly thickened. Pour into saucepan with noodles. Stir in tuna, salt and pepper. Spoon tuna mixture into prepared casserole dish. In small bowl combine potato chops, cheese and bread crumbs. Sprinkle over casserole. Bake 25 minutes until hot and bubbly.