4 1/2 c. (16 oz.) egg noodles, uncooked
1 (12 1/2 oz.) can tuna, drained and flaked
1 c. each sour cream and mayonnaise
1/2 c. grated Parmesan cheese
1/2 c. milk
1 tsp. Dijon mustard
2 c. sm. fresh broccoli florets
1/3 c. red peppers, chopped
1/4 c. green onion slices

Heat oven to 350°F. Cook pasta according to directions on package; drain.

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

Yield: 6 servings (1 1/3 cups each).

NOTE: Can use reduced calorie sour cream and mayonnaise, and for variety, I often substitute canned turkey or chicken instead of tuna.