Ingredients:

5 cups uncooked egg noodles

1 cup reduced-fat sour cream

1/2 cup fat-free mayonnaise

2 to 3 teaspoons lemon juice

2 tablespoons butter

1/4 cup all-purpose flour

2 cups fat-free milk

1/3 cup plus 2 tablespoons shredded Parmesan cheese, divided

1 package frozen chopped spinach, thawed and squeezed dry

1 package reduced-sodium chicken stuffing mix

1/3 cup seasoned bread crumbs

2 cans water-packed tuna, drained and flaked

Directions:

1. Preheat oven to 350°. Cook noodles according to package directions.

2. Meanwhile, in a small bowl, combine sour cream, mayonnaise and lemon juice; set aside.

3. In a large saucepan, melt butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in 1/3 cup cheese, stirring until melted. Remove from heat; stir in sour cream mixture. Add spinach, stuffing mix, bread crumbs and tuna.

4. Drain noodles and place in a 13x9-in. baking dish coated with cooking spray. Top with tuna mixture; sprinkle with remaining cheese.

5. Cover and bake 35 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.

Bon Appetit!