Tuna Noodle Casserole-Healthified

I always loved my mothers Tuna casserole and have been wanting to make one for years.I added a few things and left out a few things according to what was in my pantry and fridge. That's what I love about this dish, it's really easy to just throw in or leave out whatever you want and it always turns out great.
Tuna Noodle Casserole-Healthified

2 1/2 cups uncooked multigrain or whole-grain rotini or penne pasta (8 oz)
2 teaspoons olive or canola oil
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped
1 package (8 oz) fresh mushrooms, chopped
2 teaspoons finely chopped garlic
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 45% less sodium
1 container (8 oz) reduced-fat sour cream
2 oz 1/3-less-fat cream cheese (Neufch√Ętel), softened
1/2 cup fat-free (skim) milk
1/2 teaspoon pepper
2 cans (5 oz each) solid white albacore tuna in water, drained
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
2 tablespoons grated Parmesan cheese
12 stone-ground wheat crackers, coarsely crushed (about 1/2 cup)

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray. Cook pasta as directed on package, omitting salt; drain.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add bell peppers, onion, mushrooms and garlic; cook 4 to 6 minutes, stirring frequently, until vegetables are tender.
Stir in soup, sour cream, cream cheese, milk and pepper until well blended. Stir in tuna, pasta and Cheddar cheese. Spoon into baking dish; spread evenly. Sprinkle with Parmesan cheese and crushed crackers.
Bake uncovered 35 to 40 minutes or top is golden brown and mixture is bubbly. EnJOY!

*Here is my Shannon's Actual recipe, It had been a few weeks since I made this and didnt have a chance to post it so my recipes were jumbled. I actually combined the two a little, I added a little extra white sauce to mine and added extra veggies. Yummmmy!
Stove-Top Tuna Noodle Casserole

White sauce (makes 1.5 cups) (Or you can use canned white sauce as well)
2 Tbs butter
2 Tbs flour
1/4 tsp salt
dash black pepper
1.5 c milk

In a small saucepan melt butter over med. heat. Stir in flour, salt, and pepper. Use a wooden spoon to combine. Wisk in milk. Cook and stir over med. heat until thickened and bubbily. Cook one minute more. I usually add a cup or so of parmesan cheese after it's cooked.

Other Ingredients:
1 large head of broccoli or one package frozen. (I usually add even 2 or 3 heads.)
1 lb pasta of choice (I like penne)
2 cans tuna- drained
In a large saucepan, Cook noodles according to package directions. with about 4-5 minutes left add broccoli. When noodles are done, drain and put back in hot pot. Add sauce and tuna and mix well. Salt and pepper to taste.
*depending on how you like it, you may want to double sauce recipe.