This homey and comforting tuna casserole is a welcome addition to any weeknight dinner. Round out this quick and easy dinner with a tossed green salad.

1 1/2 cups wide egg noodles, cooked, drained and kept warm
1 Tbs butter or margarine
1 Tbs all-purpose flour
1/8 tsp dried dill
1 cup Evaporated Milk
1/2 cup water
1/2 tsp Instant Chicken Bouillon
2 (6-oz.) cans tuna, drained
1/2 cup frozen peas
1/3 cup    crushed potato chips

Preheat oven to 400°F. Grease 1-quart casserole.
Melt butter in medium saucepan. Stir in flour and dill; gradually stir in evaporated milk, water and bullion. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in pasta, tuna, peas and pimiento. Spoon into prepared casserole. Sprinkle with chips.
Bake for 8 to 10 minutes or until chips are golden brown. Season with salt and ground black pepper.