4 1/2 c. (6 oz.) American Beauty Wide Egg Noodles, uncooked
1 can (12 1/2 oz.) Chicken of The Sea 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 degrees F. Cook pasta according to package directions; drain. Meanwhile, 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 onion; stir until evenly blended. Place tuna mixture in 2 quart baking dish. Cover; bake 40 to 45 minutes or until hot and bubbly. 6 servings (1 1/3 cups each).

NOTE: Reduced calorie sour cream and mayonnaise may be used in this recipe.