1 lb. frankfurters
1/2 c. chopped onions
1/2 tsp. oregano
2 tbsp. butter
1 can cream of celery soup
1/2 c. milk
1/2 c. canned tomatoes
2 c. wide noodles, cooked
2 tbsp. chopped parsley

In large skillet, brown franks, cook onion and oregano in butter until tender. Stir in soup, milk and tomatoes. Add noodles and parsley. Heat through, stirring now and then.