1 can 98% fat free cream of mushroom soup
1 c frozen petite peas (more or less til it looks right)
1 small can pimentos
1 can white tuna in water, drained
6 oz. egg noodles
½ c skim milk
1 t paprika or cayenne
Bread crumbs and butter (optional)

Cook the egg noodles as directed on the package and drain.  Preheat oven to 350°.  In a round casserole dish, mix everything but the noodles.  Be sure to separate the tuna well.  You can whack the bag of peas on the counter a few times to loosen them up, and then run them under warm water to unstick them from each other so they’re easy to stir in.  Once this is mixed up, stir in the noodles.  Top with a sprinkling of bread crumbs and a few dabs of butter if desired.  Can sprinkle parmesan cheese or shredded cheese on it if you want.  Bake with the cover on for 25 minutes.  Take the cover off and cook for 5 more minutes to brown the top.

You can also add extra mushrooms or black olives or any other veggies you have lying around if you want.  Don’t be too worried about the measurements other than the soup and the milk — just throw stuff in until it looks like it has enough yumminess in it!