8 oz. noodles
4 tsp. salt
2 (7 oz.) cans tuna, well drained
1 (3 oz.) can sliced mushrooms, drained
1 1/2 tsp. salt
1/2 c. dry bread crumbs
2 tbsp. melted butter
6 c. boiling water
3/4 c. milk
1/4 tsp. pepper
1/4 c. Parmesan cheese, grated

Heat oven to 350 degrees. Cook noodles in rapidly boiling water to which 4 teaspoons salt has been added. Cook, stirring constantly 3 minutes. Cover tightly and let stand removed from heat 10 minutes. Drain.

Return drained noodles to kettle, stir in tuna, well drained and broken up, sour cream, milk, mushrooms, salt and pepper. Pour into ungreased 2 quart casserole.

Mix bread crumbs, cheese, melted butter; sprinkle over casserole. Bake uncovered 45 minutes or until bubbly.