Tuna Kulebiaka with Stroganoff Sauce

2 rolls Crescent Roll tubes

Filling:

2 cans (7 oz.) tuna drained

4 c. cooked rice

1/2 teas. onion powder

1/2 c. chopped parsley

4 hard cooked eggs, finely chopped

1 can undiluted cream of chicken soup

Salt and pepper

1 beaten egg in a separate bowl

Sauce:

1/2 c. butter

1/2 c. sliced mushrooms

3/4 c. flour

3 c. milk

2 c. sour cream

Salt and pepper

Combine filling in bowl.

On a round baking sheet, or one big enough to do a stuffed roll,  lay out crescent rolls so edges are overlapping. Spoon tuna mixture down the center. bring pointed edges up and over the roll in a decorative design. seal. paint top with egg mixture.

Bake 350 degrees. 35-45 minutes or until richly brown.

While baking make sauce.

Melt butter in saucepan. saute mushrooms until golden, stir in flour. Gradually add milk. Stir until thickens. Stir in Sour Cream Season to taste.

Remove loaf from oven when baked. Cut into thick slices. Spoon sauce over slices. serve.