4 1/2 c. (6 oz.) light 'n fluffy wide egg noodles, uncooked
1 (12 oz.) can tuna, drained & flaked
1 c. sour cream
1 c. mayonnaise
1/2 c. grated Parmesan cheese
1/2 c. milk
1 tsp. Dijon mustard
2 c. sm. fresh broccoli florets
1/2 c. red peppers, chopped
1/4 c. green onion slices

Preheat oven to 350 degrees.

Cook pasta according to package, drain.

Meanwhile, in large bowl, stir together sour cream, mayonnaise, Parmesan cheese, milk and mustard. Salt and pepper to taste. Add hot pasta, tuna, broccoli, peppers and green onions; stir until evenly blended. Place tuna mixture into 2 quart baking dish. Cover. Bake 40 to 45 minutes or until hot and bubbly. Serves 6.