ArkansasRockers.com

2 pkgs of tuna fish in water (I used the packets. Probably equal to 2 or 3 cans of tuna), flaked apart w/ a fork.
1 pkg egg noodles
1 lb fresh green beans, ends trimmed and snapped into 1″ pieces
1 pkg button mushrooms, sliced
1 c. frozen peas
1 med. onion, sliced into thin slices
1 med zucchini, sliced into small pieces
garlic
olive oil

sauce:
2 c. plain yogurt
1/4 c. mayonnaise
1/2 bunch green onions, thinly sliced
1/2 c. chopped Italian parsley
1/3 c. shredded sharp cheddar
1/4 c. shredded fresh Parmesan
salt
pepper
dash Cayenne

Fresh breadcrumbs (I brushed regular ol’ sliced wheat bread with olive oil, sprinkled w/ garlic powder, dried thyme and oregano and put in at 350 oven for about 15 min. each side, until nice and toasty brown - then crumbled them with my fingers)

1. Mix together all sauce ingredients, set aside.

2. Boil noodles according to package, drain, then put in a bigass mixing bowl (maybe add some butter or olive oil to keep from sticking if you can’t time it all right).

Sautee garlic, green beans, and onion slices in large pan, after about 6 minutes, add all other veggies. Sautee everything (don’t forget to salt and pepper!) for about 3 or 4 minutes…until it all looks mostly cooked, but not overcooked. Add all the veggies to the noodles in the mixing bowl. Add the tuna and sauce and mix it all up, then toss it all in your biggest baking dish. I dotted my baking dish with butter first, or you could spray with cooking oil. Top it all with the breadcrumbs and maybe some more shredded Parmesan.

Cover with foil and bake at 425 for about 30 minutes then take off the foil and brown it for another 12 or 15 minutes.

Retrotastic!