2 cups medium egg noodles
1 cup chicken broth
1 cup lowfat milk 6 tabls. flour
1/4 teas. black pepper 1/4 teas. poultry seasoning
2 cans tuna, packed in water, drained
1/2 cup frozen peas 1/2 cup shredded carrots
1 cup crushed potato chips
Preheat oven to 450 degrees. Lightly spray a 9-inch Pyrex pan with non-stick cooking spray. In a separate pot, bring 4 cups of water to boil. Add noodles and cook until el dente, about seven minutes. Drain. In a pot, whisk together broth, milk, pepper and poultry seasoning. Cook over medium heat, whisking about 8 minutes, until thickened. Stir in noodles, peas and carrots and pour into the Pyrex pan. Bake 20 minutes until bubbly. Top with the potato chips. Bake another 5 minutes. Serve.
