Tuna casserole

4 cups dry egg noddles
2 Tbsp butter
2 Tbsp flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk
1 can tuna drained
1 can cream of mushroom soup

Cook egg noodles according to package. Melt margarine in saucepan over low heat. Blen in flour, salt and pepper. Cook over low heat, stirring until smooth. REmove from heat. Stir in milk. Heat to boiling, stirring constantly. Boila nd stir 1 minute. Add drained tuna and cream of mushroom soup. Gently stir in cooked noodles. Pour in to a dish and top with grated cheddar cheese. Bake at 350 for 30 minutes.