4 1/2 c. (6 oz.) light and fluffy wide egg noodles, uncooked
1 (12 1/2 oz.) can Chicken of the Sea tuna, drained and flaked
1 c. sour cream
1 c. mayonnaise
1/2 c. grated Parmesan cheese
1/2 c. milk
1 tsp. Dijon mustard
2 c. sm. fresh broccoli flowerets
1/3 c. red peppers
1/4 c. green onion slices

Heat oven to 350 degrees. Cook pasta according to package directions, 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 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 cup each.