Deluxe Tuna Casserole 
This is an amalgamation of three or four tuna casserole recipes I tested.
The Ritz cracker topping appeared in a vintage version and it makes for a terrific crunch
.   Serves 6 

6 oz. of flat egg noodles - cooked according to package instructions and drained
2 tablespoons margarine
1 cup chopped celery
1 cup chopped onions
2 cans (6 1/2 ounces) white flaked tuna
1 cup frozen peas
1 cup milk
1/2 cup low fat plain yogurt or lite sour cream
1 10-oz. can cream of mushroom soup (or cream of celery)
4 oz. shredded brick or colby or mild white cheddar cheese
salt and pepper to taste
2 teaspoons fresh parsley - minced
1/2 teaspoon dried dill weed or 1 teaspoon fresh 1/4 teaspoon Old Bay Seasoning
20 Ritz crackers - coarsely crumbled
additional melted margarine (optional) for drizzling
paprika 
Prepare noodles

  In a small skillet, saute celery and onions in margarine until softened.
   Preheat oven to 350 F.
Lightly grease a 9 by 13 inch casserole or two smaller ones. 
In a large bowl, combine noodles, vegetables, cheese, tuna, milk, yogurt and seasonings.
Toss well.   Spoon noodle mixture into casserole(s).
Sprinkle crumbled crackers evenly over top,
drizzling with 1 or 2 tablespoons of melted margarine (this assists in browning).
Sprinkle lightly with paprika. 

Bake for 30-35 minutes
until top is browned and casserole is evenly warmed.