Ingredients
12 ounces uncooked egg noodles2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 cup sour cream1/3 cup milk1 can (12 ounces) tuna, drained and flaked1 cup shredded process cheese (Velveeta)1 medium onion, chopped1 jar (2 ounces) diced pimientos, drained1 can (2-1/4 ounces) sliced ripe olives, drained1 cup crushed potato chipsPaprika
Preparation
Cook noodles according to package directions; drain. In a large bowl, combine the soup, sour cream and milk. Stir in the noodles, tuna, cheese, onion, pimientos and olives.
Pour into a greased 3-qt. baking dish. Sprinkle with potato chips and paprika. Bake, uncovered, at 375° for 30-35 minutes or until heated through.
