Ingredients

1. 3-1/2 cups uncooked wide egg noodles
2. 12 teaspoons butter, divided
3. 8 teaspoons all-purpose flour
4. 1/2 teaspoon salt
5. Dash pepper
6. 1-1/2 cups 2% milk
7. 1 package (8 ounces) cream cheese, softened
8. 2 pouches (2-1/2 ounces) albacore white tuna in water or (canned tuna drained)
9. 4 tablespoons diced pimientos
10. 4 teaspoons minced chives
11. 4 slices Muenster cheese (3/4 ounce each)or other white cheese
12. 4 tablespoons soft bread crumbs

Directions

1. Cook noodles according to package directions. Meanwhile, in a small saucepan, melt 10 teaspoons butter. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add the cream cheese, tuna, pimientos and chives. Cook and stir until cheese is melted.
2. Drain noodles. Spread 1/2 cup tuna mixture into a 2-qt. baking dish or 9×13 pan coated with cooking spray. Layer with half of the noodles, 1/2 cup tuna mixture and one slice of cheese. Repeat layers.
3. In a small microwave-safe bowl, melt remaining butter; stir in bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 4 servings.