Preheat oven to 425°F Fahrenheit, and lightly oil 8-9 inch shallow casserole. Bring a large pot of salted water to a boil over high heat.

Meanwhile melt butter or olive oil in a large skillet over moderate heat. Add mushrooms and oregano increase the heat to high and brown for 1-2 minutes. Add 1 tablespoon water and cook for 1 minute longer.

In a large bowl stir together the undiluted soup with milk. Stir in wine and undrained tuna, break up large pieces with a fork. Stir in mushrooms, salt and pepper.

Drop noodles into boling water cook 8-10 minutes. Drain in colander and add to tuna mixture.

Put the mixture into the prepared casserole. Sprinkle with breadcrumbs on top and bake 25-30 minutes or until deep golden brown on top. Let stand 10 minutes before serving.