Kevin’s turn to cook again, so a bit of research turned up this recipe from tasteofhome. I used half measures for the two of us, and there are lots of leftovers. Didn’t have the condensed mushroom soup, so Alma “made a roux” with flour, water, lightly sauteed onions, then we added the sour cream etc. Also used cheddar instead of parmesan cheese.

Ingredients

• 5 cups uncooked egg noodles
• 1 cup frozen peas (optional)
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup fat-free sour cream (or refill the soup can with 2% milk)
• 2/3 cup grated cheddar cheese
• 1/3 cup 2% milk
• 1/4 teaspoon salt
• 2 cans (5 ounces each) light tuna in water, not drained and flaked
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green pepper (optional)
• several large mushrooms, sliced.

Topping (optional)

• 1/2 cup soft bread crumbs
• 1 tablespoon butter, melted

Instructions

• Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
• Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion, mushrooms and pepper.
• Add noodles and peas; toss to combine.
• Transfer to an 11x7-in. baking dish coated with cooking spray.
• In a small bowl, toss bread crumbs with melted butter; sprinkle over top.
• Bake, uncovered, 25-30 minutes or until bubbly.