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4 ounces egg noodles
1/4 teaspoon pepper
1/4 cup slivered almonds
1/4 cup catsup
1/2 stick (1/4 cup) butter or margarine
1 tablespoon chopped parsley
1/4 cup flour
1 can (61/2 ozs) tuna
2 1/4 cups milk
1/2 cup buttered bread crumbs
1 teaspoon salt

Cook noodles according to directions on package.
Pan-fry almonds in butter in a large skillet, about 1 minute. Add flour; stir to blend. Add milk gradually. Cook and stir until thickened. Add salt, pepper, catsup, parsley, and tuna. Add drained noodles. Pour into a 1 %2-quart casserole. Top with crumbs and bake in a moderate oven (350F) 20 to 30 minutes, or until bubbly. Serve hot. Yield: 6 servings.