1 pkg. wide egg noodles
2 cans drained tuna fish
2 cans condensed cream of mushroom soup
1 1/2 c. milk
1 c. shredded cheese
Salt and pepper to taste

Cook noodles according to directions. Heat together soup and tuna mixture. Add milk and cheese until melted. Pour over noodles and place in 2 quart casserole. Bake at 375 degrees for about 20 minutes or until hot and bubbly.