1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
1 can tuna, drained
6 oz. med. egg noodles
1 can mushroom soup, undiluted
1 tsp. salt
3 c. milk
1 canned pimento, cut into strips
3 hard-cooked eggs

In Dutch oven, saute onion and green pepper in butter until crisp tender. Add tuna in a layer, sprinkle noodles over top. Combine undiluted soup, salt, and milk. Pour over noodles, making certain all of the noodles are moistened. Bring to a boil. Reduce heat, cover and simmer gently until noodles are just tender, about 10 minutes. Stir occasionally. Add pimento and arrange quartered hard cooked eggs on top.