Tuna Casserole

I think of college when I think of tuna casserole - probably because we ate a lot of it one semester when we weren't working!

1 can (6 oz) tuna
1 package (8 oz) egg noodles
1 can (10 oz) cream of mushroom soup
1/4 c milk
1/2 c shredded cheese

Boil water and cook egg noodles according to package directions. While the pasta is cooking, open and drain the tuna and open the soup. Drain pasta and add tuna and soup to the hot (now empty) pot. Stir to combine. Add milk and half the cheese and stir until well combined. Return the hot pasta to the pot and mix to coat pasta with the sauce. Mix in the rest of the cheese.

Serves 2-3. To stretch it, add more noodles, milk, and cheese.