8 oz. uncooked egg noodles
2 (6 1/2 oz.) cans tuna in water, well drained
1 1/2 c. sour cream
3/4 c. milk
1 (3 oz.) can mushrooms
1 tsp. salt
1/4 tsp. pepper
1/4 c. dry bread crumbs
1/4 c. Parmesan cheese
2 tbsp. butter, melted

Heat oven to 350 degrees. Cook noodles as directed; drain. Return noodles to pan. Stir in tuna, sour cream, milk, mushrooms, salt and pepper. Pour into ungreased 2 quart casserole. Mix bread crumbs, cheese and butter; sprinkle over tuna. Bake uncovered until hot and bubbly, 35-40 minutes. Serves 6-8.