Tuna-Noodle Casserole - serves 6

1 8-ounce package linguine, vermicelli, spaghetti or otherthin noodles
1 tsp vegetable oil
1 small onion,chopped
1 clove garlic, minced
2 6 1/2-ounce cans tuna, in spring water, drained and rinsed
1/3 cup finely chopped green bell pepper
1/2 cup finely chopped carrots
1/4 cup finely chopped fresh parsley
1/4 tsp paprika, or to taste
1/2 cup lowfat sour cream
1 cup low fat cheese
1/2 cup plain nonfat yogurt
1/2 cup bread crumbs, toasted
1/4 cup grated Parmesan cheese

Cook noodles and omitting salt. Rinse and drain. Preheat oven to 350 F.
In nonstick skillet, heat oil over medium-high heat; saute onion and garlic until onion is transparent, 2 to 3 minutes, stirring frequently.
In an large bowl, combine sauteed onion and garlic with tuna, green pepper, carrots, parsley and paprika; set aside.
In a small bowl, blend together sour cream, cottage cheese andyog urt; add to tuna mixture along with noodles. Pour into a 9 x 11 x 2-inch casserole.
Combine bread crumbs and Parmesan cheese and sprinkle over top of casserole. Bake 30 to 45 minutes, or until top is lightly browned.