Ingredients
1/3 cup chopped onion2 tablespoons butter1 tablespoon all-purpose flour3/4 cup milk1 chicken bouillon cube1/4 teaspoon salt, optional1/8 teaspoon pepper1 can (3-1/4 ounces) light water-packed tuna, drained and flaked1/2 cup frozen peas2 teaspoons diced pimientos1 cup hot cooked egg noodles
Preparation
In a small saucepan, saute onion in butter until tender. Stir in flour until blended; cook and stir for 1 minute. Gradually stir in milk. Add the bouillon, salt if desired and pepper. Bring to a boil. Cook and stir for 1 minute or until thickened. Stir in the tuna, peas and pimientos; heat through. Serve with noodles.
