Tuna-Noodle Casserole

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1 tablespoon stick margarine or butter

3/4 cup diced onion

1 cup 2% reduced-fat milk

1 (10 1/2-ounce) can condensed reduced-fat cream of mushroom soup with cracked pepper and herbs, undiluted (such as Healthy Choice)

3 cups hot cooked egg noodles (about 6 ounces uncooked pasta)

1 1/4 cups frozen green peas, thawed

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

2 (6-ounce) cans low-sodium tuna in water, drained and flaked

1 (2-ounce) jar diced pimiento, drained

1/3 cup fresh breadcrumbs

2 tablespoons grated Parmesan cheese

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