tuna & pasta cheddar melt

1 can campbell's condensed chicken broth
1 soup can water
3 cups uncooked corkscrew pasta
1 can campbells condensed cream of mushroom soup
1 cup milk
1 can tuna, drained and flaked
1 cup shredded cheddar cheese
2 tablespoons italian seasoned dry bread crumbs
2 teaspoons butter melted

1. heat the broth and water in a skillet over high heat to a boil.
2. add the pasta. reduce the heat to medium.
3. cook  until the pasta is tender but still firm, stirring often. do not drain.
4. stir the soup, milk, and tuna into the skillet.
5. top with the cheese.
6. mix the bread crumbs with the butter in a small cup. sprinkle the crumb mixture over the tuna mixture.
7. cook until the mixture is hot and bubbling.