Instructions: Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add mushrooms, onion, celery and garlic; saute for 6 minutes or until tender.

Combine milk, 1/4 cup Parmesan cheese, mayonnaise, dill, salt, pepper and cream of celery soup in a bowl; stir well. Add mushroom mixture, noodles, peas, tuna and pimento; stir gently.

Spoon noodle mixture into a shallow 2-quart casserole coated with cooking spary. Cover and bake at 350 degrees for 40 minutes.

Combine the breadcrumbs, remaining Parmesan cheese and margarine in a small bowl; stir well, and sprinkle over casserole. Bake uncovered for at 350 for 10 minutes.

Serves 3.

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