Tuna Noodle Casserole

I like tuna, some people don't, but I really do. My problem with tuna noodle casserole was that it was always so dry. Fortunately for me, I married a man whose mom has a GREAT recipe for it that was unlike any I'd ever tried. Granted, there were other advantages to marrying Derek, but that is a story for another time.
Tuna Noodle Casserole
1 1/4 c macaroni noodles
2 eggs
1 1/4 c milk
1 T grated onion (I use about 1/2 T of dried onion)
1 t salt
1 1/2 c grated cheese (mozarella is good, hard cheeses like cheddar can cause IC flares)
1 can tuna fish, drained

Cook noodles according to package, salting the water. Beat the eggs until well blended and add everything else. Mix noodles and sauce together and bake in a 1.5 quart dish uncovered at 350˚ for 30-40 minutes.

I stir it at about 30 minutes and if it's completely soupy, I leave it in for a few more minutes (it should be moist, but not runny). If you leave it too long, sometimes the cheese will get funky, so I tend to err on the side of too short, not too long.