Tuna and Noodles

8 oz. broad egg noodles
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
10 oz. can of condensed cream of mushroom soup
2 cups grated mozzarella cheese
6 1/2 oz. (184g) canned flaked tuna in water (DO NOT DRAIN)
2 cups frozen mixed veggies

Cook noodles in water for 5-7 minutes until tender but firm. Drain. Return noodles to pot.
Measure flour, salt and pepper into separate large saucepan. Stir well. Gradually mix in milk so no lumps remain. Heat and stir until boiling and thickened. Add soup. Stir well. Add cheese, tuna, veggies and noodles. Stir. Turn into ungreased 3 L casserole dish. Bake, uncovered in 350 degree oven for about 20 minutes until bubbly hot. Serves 8.