Yields about 6 servings.
8 oz. uncooked, extra-wide egg noodles
2 cans tuna in water, drained
1 (2 oz) jar diced pimientos, drained
1 cup sliced fresh mushrooms
1 1/2 cups sour cream
3/4 cup milk
1/4 tbs. dried chives
1 tsp. salt
1/4 tsp. pepper
1/4 cup dry bread crumbs
1/4 cup grated Romano cheese
2 tbs. butter, melted
Cook noodles according to package directions, drain.
Spray Pam in a 6X10 or 8X8 Pyrex baking dish.
Mix noodles, tuna, pimientos, mushrooms, sour cream, milk,
chives, salt and pepper in a bowl.
Pour into the baking dish.
Mix bread crumbs, cheese and butter.
Pour over the tuna mixture.
Bake uncovered 35 to 40 minutes, until hot and bubbly.