1 pkg 7 oz skroodles (spiral noodles); 1 cup chopped onion; 1/2 cup chopped green pepper; 4-5 Tablespoons margarine; 4 Tablespoons flour; 2 1/2 cups milk; 2 small cans cream of chicken soup; 1/3 cup chopped pimento (optional); 2 small cans tuna (rinsed and flaked).
Cook skroodles for 12 minutes in boiling, lightly salted water. Fry onions and peppers in margarine until tender. Add flour and blend. Add milk gradually to make a roux. Cook over low heat until mixture thickens. Stir constantly. Stir in chicken soup. Add pimiento and tuna. When hot, pour into bowls and serve or pour into a greased casserole dish and place strips of Velveeta cheese on top. Bake for 30 minutes at 350 degrees.