4 oz. med. noodles (3 cups)
1/4 c. chopped onion
2 tbsp. butter or marg.
2 tbsp. flour
1 (10 3/4 oz.) can cream of mushroom soup
3/4 c. milk
1/4 c. grated Parmesan cheese

Cook noodles according to package directions, drain and set aside.

In saucepan, cook onion in butter until tender but not brown. Stir in flour and condensed soup. Gradually stir in milk. Cook and stir until mixture is thickened and bubbly. Carefully stir in tuna, and the cooked drained noodles.

Place noodle mixture into 1 1/2 quart casserole. Sprinkle Parmesan cheese over top of mixture. Bake uncovered in a 375 degree oven for 20 to 25 minutes.

Yields 6.