Ingredients
5 cups uncooked egg noodles1 cup frozen peas1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1 cup fat-free sour cream2/3 cup grated Parmesan cheese1/3 cup 2% milk1/4 teaspoon salt2 cans (5 ounces each) light tuna in water, drained and flaked1/4 cup finely chopped onion1/4 cup finely chopped green pepperTOPPING:1/2 cup soft bread crumbs1 tablespoon butter, melted
Preparation
Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain.
Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine.
Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.
