Basic Tuna Noodle Casserole

1 package egg noodles -- (12 ounce)
1 can condensed cream of mushroom soup -- (10.75 ounce)
1/2 cup evaporated milk
1 can tuna fish -- (6 ounce) drained
3 cups shredded American cheese
1/3 cup chopped onion, sauteed until transparent
1/2 cup crushed potato chips
1 pinch paprika

In a large pot with boiling salted water, cook egg noodles until al dente. Drain.
In a large bowl, combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
Bake in a preheated 425° oven for 15 to 20 minutes, or until hot and bubbly.

NOTES : Some people like to add peas, but I like it just like this.