Tuna Noodle Casserole: A Quick Mid-Week Recipe

Ingredients

• 5 cups egg noodles, uncooked
• 2 cans (5 oz each) of light tuna in water
• 1 cup of frozen peas
• 1 can (10 oz) of reduced-fat cream of mushroom soup, undiluted
• 1 cup of fat-free sour cream
• ⅔ cup Parmesan cheese, grated
• ⅓ cup of 2% milk
• 2 tbsp butter
• ½ cup soft bread crumbs
• ¼ tsp salt
• ¼ cup onion, chopped
• ¼ cup green pepper, chopped