12 ounces wide egg noodles
1 Tbsp salt
2 cups broccoli florets (about 1/2 lb)
2 Tbsp butter
1 medium onion, chopped
2 cans white tuna, drained
1 (10 3/4 oz)can cream of mushroom soup
2 1/2 cups grated cheddar cheese
1/2 cup milk
Salt and pepper to taste
1 cup crushed sour cream and onion potato chips
Preheat oven to 400 degrees F.
In a large pot, bring 4 quarts of water to a boil.
Add a tablespoon of salt.
Return to a boil.
Cook until pasta is al dente, (firm but cooked through, Total cooking time minus 2 minutes)
At about 5 minutes, add the broccoli to the pasta, return to boil and cook for 2 more minutes. Drain in a colander and set aside.
After the pasta is done and is draining in a colander, heat a large oven-proof pan on medium heat, add 2 tablespoons of butter.
Add the onions and cook them until translucent. Add the pasta and broccoli mixture back into the pot.
Stir in the tuna, can of cream of mushroom soup, grated cheese and milk. Add salt and pepper to taste.
Spread crushed potato chips over the top of the mixture and cook for 20 minutes at 400°F in the oven, until the topping has browned.