Tuna Casserole Supreme

1 package wide egg noodle (or 8 oz of rotini, bowtie, or your choice of pasta)

2 tablespoons butter or oil

1/2 onion, diced

2-3 ribs celery, chopped

1/4 cup all-purpose flour (or 2 tablespoons of cornstarch)

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1/2 tsp dry mustard

1 cup milk

1 (10.75 oz) can cream of mushroom soup

2 (5 oz) cans of tuna, drained

1 cup cheddar cheese, shredded

2 cups potato chips, crushed (or cornflakes)

Prepare noodles according to package directions; drain and set aside. Preheat oven to 350 degrees. While noodles are, melt butter in 3 quart saucepan over medium-high heat. Saute onion 2 to 3 minutes. Stir in celery, flour, salt, pepper, garlic powder and dry mustard. Cook, stirring constantly until bubbly; remove from heat. Stir in milk and mushroom soup. Return to heat and bring to a boil, stirring constantly. Boil 1 minute. Stir in tuna, cheddar cheese and cooked noodles. Pour into ungreased 2 quart casserole dish. Top with crushed potato chips and bake 20 minutes.

DELICIOUS!! You can skip the chips, or course, and it's still yummy. The spices give it a nice kick and we found that we like the celery rather than the traditional peas.