Cook in boiling water, then drain and set aside:

4 ounces (uncooked) egg noodles.
    (4 oz. uncooked noodles makes 2 cups of cooked noodles)

Mix together, then add to the drained noodles:

1 can Cream of Mushroom soup
1/2 cup milk
2 tbsp. chopped pimiento (optional)
1 cup frozen peas
2 cans (about 6 oz. each) tuna, drained and flaked

Pour into a 1-1/2 quart casserole dish.
Bake at 400F for 20 minutes or until hot. Stir.

Mix together and sprinkle on top of casserole.

2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine

Bake 5 min.

Serves 4.