Tuna Noodle Casserole

16 oz egg noodles
1 can (10.5 oz) cream of mushroom soup
1 C milk or half & half
2 cans tuna (5 oz each), drained
2-3 C shredded cheese
12 oz pkg frozen peas
¼ C butter
¼ C flour
Paprika, salt, & pepper to taste
½ t soy sauce
½ t minced garlic
French fried onions

Boil egg noodles 2-3 min less than called for on package; drain and set aside. Melt butter in pan and stir in flour until combined. Add garlic and cook for 1 min, then add milk and stir until thickened. Stir in mushroom soup and add more milk until texture is right. Add tuna, soy sauce, salt, pepper, and paprika. Stir frozen peas and shredded cheese into noodles, then gently stir in sauce. Bake in greased casserole dish at 350 degrees for 30 minutes (covered), then uncover, sprinkle onions on top and bake 5 min more or until onions are golden brown (watch them, they burn fast).

*cheeze whiz can be subbed for shredded cheese, if desired. ⅓ cup or so is enough, just melt it into the sauce.