Instructions: In a large skillet, saute mushrooms, onions and garlic in oil for 3 minutes, stirring frequently. Sprinkle flour over vegetables; stir until blended. Add milk all at once; cook and stir until mixture thickens and bubbles. Stir in tarragon, Worcestershire and pepper. Add tuna, sour cream and yogurt. Cook over low heat for 2 minutes or until heated. (Do not boil.) Serve over pasta.

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