6 oz. med. egg noodles
2 tbsp. butter
1 can mushroom soup
1 c. milk
1/2 c. sour cream
1/2 tsp. salt
1/2 c. finely chopped onion
1/2 c. finely chopped green pepper
1 c. chopped celery
1 can tuna, oil packed, 6 1/2 or 9 oz.
15 Ritz crackers, broken but not crumbled

Cook noodles in salted water. Drain. Coat with butter. Preheat oven to 425 degrees. In large saucepan, mix soup, milk, sour cream, salt, onion, pepper and celery. Cook over low heat, stirring frequently, for 15 minutes. Add tuna. Combine with noodles and pour into 2 quart casserole. Sprinkle top with Ritz crackers. Bake 20 to 25 minutes.