Crumble shredded wheat into a bowl and add yogurt, stir well. Add egg and blend.
Toss gently, the tuna and egg noodles.
Saute the carrot, celery and onion in a scant amount of pan spray. Sweat vegetables and add 2 Tablespoons vegetable stock (or water) to simmer for approx 3-5 minutes. Season with salt, pepper and granulated garlic to taste.
Place tuna and noodles in the bottom of a casserole dish, pour vegetables and broth over the noodles, then crumble the topping over the noodles.