8 oz. noodles, cooked
2 cans (7 oz. each) tuna, well drained
1 1/2 c. sour cream (12 oz.)
3/4 c. milk
1 can (4 oz.) sliced mushrooms, drained
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. dry bread crumbs
1/4 c. grated Parmesan cheese
2 tbsp. butter, melted

Heat oven to 350 degrees. Cook noodles as directed. Return drained noodles to kettle; stir in tuna, sour cream, milk, mushrooms, salt and pepper. Pour into ungreased 2 quart casserole.

Mix bread crumbs, cheese and butter; sprinkle over casserole. If desired, sprinkle paprika over bread crumb mixture. Bake uncovered 35-40 minutes or until bubbly. Serves 6-8.