1 (10 3/4 oz.) can condensed cream of celery soup
1 c. milk
2 c. water
1/2 tsp. celery salt
1/2 tsp. dill weed
1/4 c. chopped onion
1 (8 oz.) pkg. noodles
1 (10 oz.) pkg. frozen peas
1 (6 1/2 oz.) can tuna, drained

In skillet combine soup, milk, water, celery salt, dill weed and onion. Bring to a boil at 225 degrees. Add noodles and bring to a second boil. Reduce heat to "simmer" and cook, covered, for 30 minutes or until noodles are tender. Stir in peas and tuna. Cook, covered, an additional 10 minutes.