My husband's on a restricted diet, so I often make two single-serving dishes—one for him and one for me. I received this recipe from my aunt many years ago, and it's still one of my favorites today.—Peggy Burdick, Burlington, Michigan
Tuna Noodle Main Dish Recipe photo by Taste of Home
1 can (3-1/4 ounces) light water-packed tuna, drained and flaked
1/2 cup frozen peas
2 teaspoons diced pimientos
1 cup hot cooked egg noodles
In a small saucepan, saute onion in butter until tender. Stir in flour until blended; cook and stir for 1 minute. Gradually stir in milk. Add the bouillon, salt if desired and pepper. Bring to a boil. Cook and stir for 1 minute or until thickened. Stir in the tuna, peas and pimientos; heat through. Serve with noodles.