1 can cream of chicken soup
6 oz. evaporated milk (sm. can)
1/3 c. Parmesan cheese
6 1/8 oz. can tuna fish
3 oz. can sliced mushrooms
2 tbsp. minced parsley
1 tbsp. lemon juice
6 oz. or 3 c. noodles

Cook noodles, drain. Combine with other ingredients. Pour into casserole dish. Sprinkle with extra Parmesan cheese and paprika. Bake at 375 degrees for about 20 minutes until bubbly. (About 1 cup of frozen peas may be added to mixture for color and taste.)