2 (6 1/2 or 7 oz.) cans tuna
1 (10 1/2 oz.) can cream of mushroom soup
1 (3 or 4 oz.) can sliced mushrooms
1/2 c. commercial sour cream
1 tbsp. chopped parsley (optional)

Combine tuna, undiluted soup and mushrooms with liquid from can in skillet or saucepan. Bring to a boil; simmer gently 5 minutes. Remove from heat; stir in sour cream. Sprinkle with chopped parsley and serve over hot cooked noodles or rice. Yield: 4 servings.