1 (8 oz.) pkg. med. noodles
1 (10 1/2 oz.) can condensed cream of celery soup
1/4 c. milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 c. slivered almonds
1 (5 oz.) can water chestnuts, drained and sliced

Grease a 1 1/2 quart casserole dish. Cook noodles according to package directions, drain, rinse and turn into a mixing bowl. In another bowl, blend soup, milk, salt and pepper.

Pour over noodles. Add water chestnuts, mix well. Turn into casserole dish. Sprinkle with almonds. Bake at 375 degrees for 30 minutes.