3 cups No Yolks® Broad Noodles
1 1/2 Tbsps margarine
1 each onion, finely chopped
1 each green bell pepper, finely chopped
1 cup sliced fresh mushrooms
2 Tbsps flour
3/4 tsp salt
1/4 tsp dried thyme leaves, crushed
1/8 tsp freshly ground black pepper
12 oz evaporated milk
1/2 cup frozen peas
1 can (5 oz.) tuna, drained and flaked
1/3 cup French fried onions

Cooking Directions:

1.  Prepare noodles according to package directions.

2.  Melt the margarine in a large nonstick skillet. Add onion, bell pepper and mushrooms. Cook over medium heat, stirring frequently, for 5 to 8 minutes, or until vegetables are tender.

3.  Sprinkle flour over vegetables and stir to mix in. Add salt, thyme and pepper; stir again. Gradually add evaporated milk, stirring constantly, scraping up any browned bits in bottom of skillet.

4.  Add peas. Simmer for 3 minutes, stirring frequently, or until milk is slightly thickened. Stir in tuna and cooked noodles.

5.  Spoon noodle mixture into a large, shallow baking dish sprayed with nonstick cooking spray. Sprinkle onion rings over noodles.

6.  Bake in preheated 350-degree oven for 20 minutes or until onion rings and noodles are lightly browned. Remove from oven and let set for a minute before serving.