8 oz. noodles
2 (7 oz.) cans tuna, drained
1 1/2 c. dairy sour cream (12 oz.)
3/4 c. milk
1 (3 oz.) can sliced & drained mushrooms
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 on package. 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. Bake, uncovered 35 to 40 minutes or until bubbly.