Mom's Tuna Noodle "Casserole"

Yes, I know. I forgot to take pictures of the plates when they were pretty and "untouched." So now ... well, you get a photo of my half-eaten dinner. :)

So, anyhow, on Saturday night, I was sick - sore throat, etc - and I wanted a little comfort food. Nothing says comfort like my mom's tuna noodle "casserole". It's not TECHNICALLY a casserole, because you don't bake it. But don't tell her that. :) Anyhow, DH is not a tuna-noodle casserole person ... but he LOVED this! Obviously, I liked it too.

COST: (All costs are approximate on this) $2.10
1/2 an onion: $0.50
Butter: $0.25
Wondra: $0.10
Milk: $0.50
Tuna: $0.25 (portion from a 5-lb Sam's Club can ... more on this later)
Egg Noodles: $0.50

INGREDIENTS:
1/2 an onion, diced
4 tablespoons butter
Enough Wondra to thicken
Approx. 1 cup milk
1 can tuna - light in water, drained
1/2 bag Wide Egg Noodles

Directions:
Put water on to boil for egg noodles. When boiling, add noodles to water, allow to boil until al-dente. Drain.

Meanwhile, in small saucepan over medium heat, melt butter. Add onion and stir until onion is cooked (clear). Thicken butter with enough Wondra to make a paste-like consistency. Add milk, stirring constantly until thoroughly mixed. Add salt and pepper to taste. Stir in tuna. Add more Wondra if necessary - sauce should be the same consistency as thin gravy when served and will thicken upon standing.

When sauce is right and noodles are drained, mix together in bowl. Serve with bread and butter.