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Tuna Noodle Casserole

8 oz. noodles
2 (7 oz.) cans drained Tuna
12 oz. sour cream
3/4 cup milk
1 (4 oz.) can mushrooms, drained
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
2 Tbsp. margarine

Cook noodles according to package. Return drained noodles to kettle. Stir in Tuna, sour cream, milk, mushrooms, salt and pepper; mix well. Pour into ungreased 2-quart baking dish.

Mix bread crumbs, cheese and butter; sprinkle over top of casserole. Sprinkle with paprika. Bake uncovered 35-40 minutes at 350 F.

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