Serves 4

Prep time 10 min.

Cook time 30 min.


2 cups (3 oz.) medium egg noodles 

1 cup College Inn® Chicken Broth

1 cup low fat milk

6 Tbsp. all purpose flour

1/8 tsp. ground black pepper

1/8 tsp. poultry seasoning OR 1 pinch EACH dried sage, dried rosemary AND 2 pinches dried thyme

1 can (12 oz.) tuna packed in water, well drained and flaked

1 can (8.5 oz.) Del Monte® Sweet Peas, drained

1/2 cup bagged shredded carrots, optional

1 cup lightly crushed potato chips


  1. Preheat oven to 400°F. Lightly spray a 2-qt. baking dish with non-stick cooking spray; set aside.

  2. Cook noodles as package directs; drain and set aside.

  3. Meanwhile, whisk together broth, milk, flour, pepper and poultry seasoning in a small saucepan until no lumps appear. Cook over medium-high heat, whisking constantly, about 8 minutes, or until thickened.

  4. Gently stir in noodles, tuna, peas and carrots, and pour into prepared baking dish.

  5. Bake 20 minutes or until bubbly; stir gently. Top with potato chips. Bake an additional 5 minutes or until light golden brown.

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