Spinach Tuna Casserole

5 cups uncooked egg noodles
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
2 to 3 teaspoons lemon juice
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1/3 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
1 package (6 ounces) chicken stuffing mix
1/3 cup seasoned bread crumbs
2 cans (6 ounces each) lwater-packed tuna, drained and flaked

Cook noodles according to package directions. Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice; set aside.

In a large saucepan or Dutch oven, melt butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; stir in 1/3 cup Parmesan cheese until melted. Remove from the heat; stir in the sour cream mixture. Add the spinach, stuffing mix, bread crumbs and tuna; mix well.

Drain noodles and place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with tuna mixture; sprinkle with remaining Parmesan cheese.

Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through. Makes 8 servings.