Tuna Noodle Casserole (1)

1 1/2 Cups wide egg noodles, cooked, drained & kept warm
1 Tablespoon butter
1 Tablespoon all-purpose flour
1/8 Teaspoon dried dill
1 Cup evaporated milk
1/2 Cup water
1/2 Teaspoon instant chicken bouillon
2 (6 oz) Cans tuna, drained
1/2 Cup peas
1 Tablespoon chopped pimiento
1/3 Cup crushed potato chips

Preheat oven to 400�F. Grease 1-quart casserole. Melt butter in medium saucepan. Stir in flour and dill; gradually stir in evaporated milk, water and bouillon. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in pasta, tuna, peas and pimiento. Spoon into prepared casserole; sprinkle with chips. Bake for 8 to 10 minutes or until chips are golden brown; season with salt and ground black pepper.