• 1/8 teaspoon pepper
• 1 can (5 ounces) tuna in water, drained
• 1 teaspoon chicken bouillon
• 1 can (10.5 ounces) low sodium condensed cream of chicken soup
• 8 ounces egg noodles (4 1/2 cups dry)
• 2 cups frozen peas
• 1/2 teaspoon onion powder
• 1 tablespoon prepared mustard
• 1/3 cup nonfat or 1% milk

1. Cook noodles using package directions. Add peas for last three minutes. Drain.

2. Mix remaining ingredients in a small bowl. Add to drained noodles, and stir well.

3. Cook on low heat, stirring often, until heated through. Serve warm.

Refrigerate leftovers within 2 hours.