2 1/2 c. noodles (use whatever kind your family likes, I like to use the elbow macaroni)
1 can cream chicken soup
1/4 c. butter
1 c. sour cream
1 can tuna, well drained
2 c. grated cheese (I like to use Cheddar or Monterey Jack, use what your family likes)
Cook noodles according to package instructions. After noodles are cooked, drain and set aside in a mixing bowl. In a medium saucepan combine soup, butter and sour cream. Cook until butter is melted (stir continually so that your soup won't scorch). Add tuna and 1 c. cheese. Continue to cook until cheese melts and all ingredient are mixed well. Pour mixture over well drained noodles. Stir until everything is well combined. Put noodles into a greased (spray with pan coating) 8x8 baking pan or a casserole dish. Top with remaining 1 c. cheese. Bake at 350 for 30-40 minutes.
*If you make this ahead of time and put it in the refrigerator before cooking, your cooking time will be 35-45 minutes...if you make it and immediately put it in the oven your cooking time will be 25-30 minutes.