1/2 pound flat egg noodles
2 tablespoons dried peas (can use split peas)
2 tablespoons Parmesan cheese
1/2 teaspoon dried tarragon
1/4 teaspoon white pepper
1 can tuna
3 cups water
Salt to taste
Before leaving home or base camp, place noodles in a sealed container, then mix all ingredients except tuna and place in a durable plastic bag, within the noodle container.
When ready to cook, add 3 cups water to a small pot, and bring to boil. Add noodles and boil until tender (10-20 minutes, depending on your elevation and noodle size).
Drain most of excess water, and add dry ingredients to pot, stirring well. Add a little more water as necessary. Open and drain tuna, then add to noodle casserole, continuing to stir while heating over low heat 5 more minutes.