Eat: Creamy Mushroom Tuna Pasta

so, if i post enough recipes, you'll probably start to notice this anyways, but i might as well just come out and say it now. i love tuna. while this was not something i made known in grade school (actually i don't think i even knew that i liked it then), now that i'm a poor college kid it doesn't really matter so much anymore. let me also take this opportunity to point something else out about myself: while i'm too cheap to buy a car, don't a have tv, haven't purchased my required textbooks for the last two semesters, occasionally rip cds from the library, and even during months when i might not be able to make my rent, i will not cheap out on food. ever. so instead of surviving off of white carbs and canned fish, i eat fresh (and when i can, organic) peanut butter, honey, fruits, vegetables, nuts, salmon, yogurt, soy milk, imported cheese, and dark chocolate. to make up for the extra i spend on food, i walk most places i go, watch tv on the elliptical at the gym (food network),  and find most of the literature/articles i'm supposed to read for class on the internet/library. in the end, this concept is double better because i get more exercise, both for my body and mind, and eat better food, and combined, i don't even have to try to live a healthy lifestyle, because i do it without thinking about it.
having said all this, especially the part about not "surviving off of white carbs and canned fish", this is what i made for supper tonight:

please note: i did do the pasta from scratch last week with my boyfriend when we were making vegetarian bruschetta ravioli, so at least it's not processed, but still. i can't remember the last time i made something so... white. in any case, this evening after i finished writing a three hour exam and waiting for/riding the bus all over the freezing East End for another hour, all i wanted was comfort food. so i opened the cupboard (which is mostly bare right now) and there was some tuna and some canned mushroom soup an old lady from church gave me and a fresh head of garlic from the farmer's market. and then i opened the fridge and there was an onion and some fresh herbs and a ball of mozzarella cheese. and then i opened the freezer and there was some fresh pasta. done.
wanna make it?
here's how....
git some:
onion
garlic
butter
mushroom soup (please note: this would be way better if you make your own mushroom white sauce. the soup makes it kind of salty)
milk
mozzarella/parmesan cheese
tuna
fresh herbs (i used oregano because it was green and in my fridge. parsley would be better)
black pepper
pasta
do this:
1. first off, boil the water for the pasta. i always do this first because then it's pretty much ready when ever you're ready to add the pasta (aka, when your sauce is almost done, which is hard to judge, until it's almost done). just bring the water to a boil and then turn it really low or off even, and when you want to add the pasta, turn it to high again and it will come to a boil in like thirty seconds. *don't add salt.
2. now please choose a) or b)
   a) while your water is boiling, melt some butter in a sauce pan and chop up the onion and garlic and throw it in. *don't add salt. when the onion is sizzling, turn down the heat and add the mushroom soup and some milk. around now, you should reboil your water and put the pasta on. when the sauce is smooth...
   b) if you're doing it the right way, get this going in a separate pan before you do anything else: follow this gluten free mushroom soup/sauce recipe (if you don't mind gluten, just use regular flour in the same recipe). *don't add salt. somewhere near the end of this, you should reboil the water and put the pasta on. when the sauce all nice and creamy and thick...
3. add some cheese and then the tuna and the herbs.
4. stir it around a bit.
5. when your pasta is cooked (fresh pasta only takes about five minutes), strain it.
6. top pasta with the sauce, some more cheese, and some black pepper. eat.
*the reason you don't need any salt is that the cheese and the tuna have enough of it them already, and if you add more it will be gross.

also. this looks like a really long recipe, but in reality it took about fifteen minutes. most of the issue here is me rambling. sorry about that. the important stuff is in bold.