Tuna Noodle Casserole

8 oz. eggless noodles
1 Tbs. butter or margarine
4 oz. mushrooms, thinly sliced
1 can (10 3/4 oz) fat-free condensed cream of mushroom soup
1 cup (4 oz) shredded reduced-fat Monterey Jack cheese
8 oz. fat-free plain yogurt
1/2 cup sliced scallions
1/2 tsp. black pepper
1/4 tsp. celery seeds
1/4 tsp. crushed red pepper flakes
1 pkg. (16 oz) frozen broccoli forets, thawed)
1 can (12 oz.) water-packed chunk light tuna
1/2 cup crushed reduced-fat crackers
1/4 cup (1 oz) grated Parmesan cheese

Preheat oven to 350 degrees. Coat a 2 1/2 quart or 13″ x 9″ baking dish with nonstick spray. Set aside.
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.
Meanwhile, melt the margarine in a large skillet over medium heat. Add the mushrooms and cook, stirring frequently, for about 4 minutes, or until tender. Add teh soup, cheese, yogurt, scallions, pepper, celery seeds and red pepper flakes. Mix well. Add the broccoli, flaked tuna and noodles. Fold to coat with the sauce. Spoon into the prepared baking dish.
In a small bowl, combine the crackers and Parmesan. Sprinkle evenly over the noodle mixture. Bake for 30 to 35 mintues, or until bubbly and lightly browned.