Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        vegetable cooking spray
   1      cup           pre-sliced fresh mushrooms
   1      cup           chopped onion
     1/3  cup           sliced celery
   1      small         garlic clove -- minced
     3/4  cup           1% low-fat milk
     1/4  cup           grated parmesan cheese
     1/4  cup           reduced-calorie mayonnaise
     1/2  teaspoon      dried dillweed
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
  10 3/4  ounces        cream of celery soup -- (1 can) undiluted
                        reduced-fat and reduced-sodium condensed
   3 1/2  cups          cooked medium egg noodles
                        (2 1/4 cups uncooked)
   1      cup           frozen green peas
   9 1/4  ounces        tuna in water -- (1 can) drained
   2      ounces        diced pimento -- (1 jar) drained
     1/4  cup           dry breadcrumbs
     1/4  cup           grated parmesan cheese
   1      tablespoon    margarine -- melted

Preparation:

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add mushrooms and next 3 ingredients; sauté for 6 minutes or until tender. Combine milk and next 6 ingredients in a bowl; stir well. Add mushroom mixture, noodles, and next 3 ingredients; stir gently. Spoon noodle mixture into a shallow 2-quart casserole coated with cooking spray. Cover and bake at 350F for 40 minutes. Combine the breadcrumbs, Parmesan cheese, and margarine in a small bowl; stir well, and sprinkle over casserole. Bake, uncovered, at 350F for 10 minutes. Yield: 6 servings (serving size: about 1 cup).