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Tuna Noodle Casserole

3 cups egg noodles, cooked and drained
2 (6-ounce) cans light tuna, packed in water and drained
2 hard-cooked eggs, chopped
1 cup Basic white sauce (recipe follows)
Salt and freshly ground pepper, to taste
3/4 cup grated cheddar cheese

1. Preheat oven to 375*F (190*C).
2. In a lightly greased 2 1/2-quart casserole dish, mix all ingredients together except cheese. Season with salt and pepper to taste. Sprinkle cheese on top.
3. Bake uncovered, until hot and cheese is bubbly, about 25 minutes.

Serves 4.

Basic White Sauce (Bechamel)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk

1. In a small saucepan over medium heat, melt butter. Add flour, salt and pepper, stirring constantly, until bubbly. Stir in milk. Heat to boiling, stirring or whisking constantly until thickened, about 1 minute.

Makes about 1 cup.

Note: For a thin white sauce, decrease butter and flour to 1 tablespoon each. For a thick white sauce, increase butter to 4 tablespoons and flour to 1/4 cup.