Makeover Spinach Tuna Casserole

Found this "lighter" take in Light and Tasty, Feb/March 2007. The original was 673 calories and this one is 346 calories. Was in the mood for some comfort food and I found this in the latest magazine. It was truly wonderful! Tweaked a bit.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 5  cups  uncooked  egg noodles
• 1  cup reduced-fat sour cream
• 1⁄2 cup fat-free mayonnaise
• 2 -3  teaspoons lemon juice
• 2  tablespoons butter
• 1⁄4 cup all-purpose flour
• 2  cups nonfat milk
• 1⁄3 cup  shredded parmesan cheese, divided
• 2  tablespoons  shredded parmesan cheese, divided
• 1⁄2 cup  sliced white button mushrooms
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (6 ounce) package  reduced-sodium chicken flavor stuffing mix
• 1⁄3 cup  seasoned bread crumbs
• 2 (6 ounce) cans light chunk tuna in water, drained and flaked
•  hot sauce (optional)

Directions

1. Cook noodles according to package directions.
2. Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice; set aside.
3. In a large saucepan or Dutch oven, melt butter.
4. Stir in flour until blended.
5. Gradually stir in milk.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Reduce heat; stir in 1/3 cup Parmesan cheese until melted.
8. Remove from the heat; stir in the sour cream mixture and hot sauce, if using.
9. Add the spinach, stuffing mix, bread crumbs, mushrooms and tuna; mix well.
10. Drain noodles and place in a 13"x9" baking dish coated with nonstick cooking spray.
11. Top with tuna mixture; sprinkle with remaining Parmesan cheese.
12. Cover and bake at 350° for 35 minutes.
13. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.