| 12 oz | Uncooked egg noodles |
| 12 oz | Water-packed tuna fish, drained |
| 2 cup | Button mushroom(s), sliced |
| 1 cup | Frozen green peas, thawed |
| 16 oz | Fat-free sour cream |
| 1/2 cup | Fat-free mayonnaise |
| 2 tsp | Dijon mustard |
| 1 tsp | Dried thyme |
| 1/2 tsp | Table salt, or more to taste |
| 1/4 tsp | Black pepper, or more to taste |
| 1/2 cup | Shredded reduced-fat Monterey Jack cheese, or reduced-fat Swiss cheese |
Preheat oven to 350ºF.
Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.
Whisk sour cream, mayonnaise, mustard, thyme, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.