Chet's Tuna Casserole

1 PACKAGE (6 OZ.) THIN NOODLES 1/2 CUP ONION, CHOPPED 1 CAN (3 OZ.) MUSHROOM STEMS AND PIECES, DRAINED 1 TBS. MARGARINE 1 CAN CREAM OF MUSHROOM SOUP 6 OZ. EVAPORATED MILK 1/3 C. PARMESAN CHEESE, GRATED 1 CAN TUNA, DRAINED 2 TSP. LEMON JUICE 2 TBS., CHOPPED 1/2 CUP CHOPPED RIPE OLIVES 1/2 CUP SLICED WATER CHESTNUTS Cook noodles al dente, drain. Sauté onions and mushrooms in margarine. Add soup, milk and parmesan cheese. Heat and stir well. Add tuna, lemon juice, parsley, olives, water chestnuts and noodles. Pour into 2 quart greased casserole or baking. Sprinkle with additional parmesan cheese and paprika. Bake in 375F preheated over 20 - 25 minutes. DIVINE !