1. Cook noodles according to package directions. Add seasoning packets; drain off most of liquid. Set aside.
2. In 10-inch skillet over medium heat, in hot margarine, cook vegetables and garlic
2 minutes, stirring often.
3. Stir in mushroom soup and milk. Add mozzarella cheese, pepper and nutmeg. Cook until cheese melts, stirring occasionally.
4. Stir in reserved noodles and tuna. Heat through, stirring occasionally 6 servings
directed above, except substitute 1 10 ounce package frozen cut green beans, thawed and drained, for the mixed vegetables and 1 can (about 7 ounces) salmon, drained and broken into chunks, for the tuna. In step 3, add 1 can (8 oz) sliced water chestnuts, drained, with the cheese.