8 oz. Wide egg noodles (I use wheat.)
2 cans (7 oz. Each) tuna, well drained
1 ½ C dairy sour cream ( 12 oz) (I use light.)
¾ C milk (I use skim.)
1 can (3 oz) sliced mushrooms, drained
1 ½ tsps salt
¼ tsp pepper
¼ C dry bread crumbs
¼ C grated Parmesan cheese
2 tbsps butter or margarine, melted (I use Smart Balance.)
Heat oven to 350 degrees. Cook noodles as directed on package. Return drained noodles to kettle: stir in tuna, sour cream, milk, mushrooms, salt and pepper. Pour into ungreased 2 quart casserole.
Mix bread crumbs, cheese and butter; sprinkle over casserole. If desired, sprinkle paprika over bread crumb mixture. Bake uncovered 25 to 35 minutes or until bubbly. Makes 6 to 8 servings.