Tuna Noodle Casserole

Tuna Noodle Casserole (approx. 4-5 servings) 6 oz. wide egg noodles 5.5 oz. can solid white tuna, drained 10.5 oz. can cream of mushroom soup 1/4 C. finely chopped onion 1/2 C. frozen peas and carrots 1 T. butter 1 T. mayo 1/4 C. milk 1 C. shredded cheddar cheese 1/4 tsp. black pepper 1 C. crushed potato chips Cook the egg noodles according to pkg. directions. Heat the butter in a small skillet and saute the onions, peas and carrots for 3-4 minutes. Meanwhile, in a bowl combine the soup, milk, mayo, tuna, pepper and cheese. Add in the onions, peas, carrots and drained noodles. Combine well and pour into a lightly buttered 2 quart round casserole dish. Bake in a 425 degree oven for 25 minutes, remove and top with the crushed potato chips and return to the oven for 5-10 minutes till lightly browned on top.