1/2 c  -water
1 ts Chicken bouillon granules
1 pk Green beans; 10oz, frozen
1 c  Onion, chopped
1 c  Mushrooms, fresh, sliced
1/4 c  Celery, chopped
1    Garlic clove, minced
1/2 ts Dill weed
1/2 ts Salt
1/8 ts Pepper
4 ts Corn starch
1 1/2 c  Milk
1/2 c  Swiss cheese, shredded
1/4 c  Mayonnaise
2 1/2 c  Noodles, med. cooked,draine
1 cn Tuna, (12-1/4oz)
1/3 c  Bread crumbs, dry
1 tb Butter

In a large saucepan, bring water and bouillon to a boil, stirring to
dissolve. Add the next eight ingredients; return to a boil. Reduce heat;
cover and simmer for 5 minutes or until vegetables are tender. Dissolve
corn starch in milk; add to the vegetable mixture, stirring constantly.
Bring to a boil; boil 2 minutes or until thickened. Remove from the heat;
stir in Swiss cheese and mayonnaise until cheese is melted. Fold in noodles
and flaked tuna. Pour into a greased 2-1/2 quart baking dish. Brown bread
crumbs in butter. Sprinkle on top of casserole. Bake, uncovered, at 350 for
25-30 minutes or until heated through.