1 (12 oz.) pkg. noodles
2 cans cream of mushroom soup
1 can cream of celery soup
1 can Rich milk
3 tsp. sugar
1 tsp. salt
1 stick butter
4 cans tuna (water pack)

Cook noodles, drain, and rinse and add butter. Mix soups, sugar, salt, and milk; heat up and pour on noodles and stir. Add drained tuna and add 1/2 cup cubed Velveeta cheese. Bake in 3 casseroles. Serves 12 or more. Bake at 325 to 350 degrees for 1 to 1 1/2 hours or less. Freezes well. The last 1/2 hour, top with some crushed potato chips.