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Fettuccini with Creamy Tuna Sauce

1 Tbsp. vegetable oil
1 1/2 cups sliced fresh mushrooms
1/3 cup dairy sour cream
2 Tbsp. water
3/4 tsp. garlic powder with parsley
3/4 tsp. seasoning salt
8 oz. fetticini cooked and drained
1 (6 1/2 oz.) can water packed Tuna, drained and broken into chunks
3 Tbsp. chopped pimento
2 Tbsp. grated Parmesan cheese

In medium skillet heat oil and saute mushrooms until tender. Stir in sour cream, water, garlic powder, and parsley, and seasoning salt. Toss with hot noodles, Tuna, and pimentos. Heat through 1 minute. Sprinkle with Parmesan cheese. Serve immediately.

Makes 4 servings

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