2 eggs (hard boiled)
1 c. tiny shell macaroni or elbow macaroni
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/3 c. milk
1/4 c. mayonnaise
1 tbsp. dried parsley flakes
1/2 tsp. dried dill weed
1 (6 1/2 oz.) can tuna, drained
1 c. shredded American cheese
French fried onions (optional)

Cook macaroni according to package directions. In a mixing bowl combine soup, milk, mayonnaise and parsley. Add dillweed. Stir in tuna and cheese. Gently fold in the hard-boiled eggs (chopped) and macaroni.

Put into a 1 1/2 quart casserole dish. Bake at 350 degrees for 40 minutes or until bubbly. Remove from oven. Sprinkle French fried onions on top if desired. Bake 5 minutes more. Makes 4-5 servings.