1. Preheat the oven to 350 F. Coat a 2-1/2 quart or 13" x 9" baking dish with nonstick spray. Set aside.
2. In a large covered pot, bring water to a boil over high heat. Add the noodles and cook according to the package directions. Set aside.
3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the mushrooms and cook, stirring frequently, for about 4 minutes, or until tender. Add the soup, Monterey Jack, yogurt, scallions, black pepper, celery seeds, and red-pepper flakes. Mix well. Add the broccoli, tuna, and noodles. Fold to coat with the sauce. Spoon into the prepared baking dish.
4. In a small bowl, combine the crackers and Parmesan. Sprinkle evenly over the noodle mixture. Bake for 30 to 35 minutes, or until bubbly and lightly browned.
This recipe is from the book Homestyle Cooking Made Healthy
by Jeanne Jones.