6 oz. corkscrew pasta
1 tbsp. butter
8 oz. fresh mushrooms, sliced
1 small onion, chopped
1 c. chicken broth
1 c. milk
1/4 c. all-purpose flour
1 (12 1/4 oz.) can tuna, drained
1 c. frozen peas, thawed
1 (2 oz.) jar chopped pimientos, drained
1/2 tsp. dried thyme

Cook corkscrew pasta according to package directions. Drain. Cover and set aside.

Preheat oven to 350°F. Spray a 2-quart casserole with nonstick cooking spray. Set aside.

Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and onion. Cook and stir until onion is tender, about 5 minutes. Using wire whisk, stir together chicken broth, milk and flour in small bowl until well blended. Stir into mushroom mixture and bring to a boil. Cook and stir 2 minutes or until thickened. Reduce heat to medium. Stir in tuna, peas, pimientos and thyme. Add pasta to tuna mixture and stir. Spread pasta mixture evenly in prepared casserole.

Bake until bubbly and heated through, about 30 to 35 minutes. Let stand 5 minutes before serving.