4 oz. medium egg noodles (3 c.), uncooked
1 c. chopped celery
1/4 c. chopped onion
2 tbsp. butter
2 tbsp. all-purpose flour
1 (10 3/4 oz.) can condensed cream of mushroom soup or 1 (11 oz.) can condensed cheddar cheese soup
3/4 c. milk
1 (12 oz.) can tuna, drained and flaked
3/4 c. peas, cooked
1/4 c. grated Parmesan cheese

In a large saucepan, cook celery and onion in butter until tender, but not brown. While they are cooking, cook noodles according to package directions; drain and set aside. Blend in flour to celery/onion mixture; stir in soup and gradually stir in milk. Cook and stir until thickened and bubbly. Carefully stir in tuna, peas, and cooked noodles.

Turn mixture into a greased 1 1/2 quart casserole dish. Sprinkle Parmesan cheese over top. Bake, uncovered, at 375 degrees for 20-25 minutes. Garnish with parsley, if desired. Serves 6.