1 (12 1/2 oz.) can chunk light tuna in water
1 pkg. frozen vegetables
1 (12 oz.) pkg. wide egg noodles
Season to taste
1 can cream of mushroom soup
1 1/2 cups milk
1 (8 oz.) container sour cream
1 1/2 cups grated Cheddar cheese
1 1/2 cups grated Mozzarella cheese

Cook and drain vegetables. Heat soup, milk, and sour cream. Blend until smooth. Cook and drain noodles. Mix all ingredients together with tuna and 3/4 cups each of Cheddar and Mozzarella cheese. Pour into 9x13-inch pan. Top with remaining cheese and bake in 350°F oven for 20 to 25 minutes.